Greek Yogurt Dip


  • 1 (17.6 ounce) container Greek yogurt
  • 2 Tablespoons minced fresh parsley leaves (or 2 teaspoons dried parsley flakes)
  • 1 Tablespoon dry minced onion flakes
  • 1 teaspoon garlic salt
  • 1 teaspoon dried dill weed
  • ½ teaspoon paprika


In a bowl combine the yogurt and all the ingredients and mix until smooth. Refrigerate for an hour prior to serving.  Serve with vegetable sticks.

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