This is the cook’s favorite time of year — the holiday season — when we pull out all the stops and create spectacular, memorable dishes. Cooks everywhere extend themselves to turn out succulent savory mains and irresistible sweets. It’s the season to “wow” family and friends with beautiful, unforgettable meals: crisp-skinned turkey straight from the oven; buttermilk cornbread stuffing fragrant with sage, cranberries, and pecans; festive platters filled with bite-sized morsels and finger foods; velvety pumpkin pie piled with brandy-laced whipped cream; and crystal punch bowls brimming with mulled wine, spiced cider, lemon shrub, or homemade eggnog. These are the dishes we plan for all year long. So how am I starting the holiday season here on Foodie With Family? What show-stopping recipe am I sharing to impress your guests?
Dip.
Yes — dip.
That may sound anticlimactic, but stick with me. Dip is at every gathering, from casual get-togethers to formal parties, and it’s often treated as an afterthought: the little green tub from the dairy aisle tucked beside the sour cream. Because dips are so commonly neglected, they make the perfect spot to begin elevating your holiday spread.
With just a few basic pantry ingredients and a tub of Greek yogurt, you can transform a humble dip into “that dish” — the one everyone asks about during the event, the next day, and for months afterward.
Keep it simple like the recipe below, or dress it up with extra ingredients for another level of flavor (I’ll post a Spanakopita Dip on Sunday). Either way, you’ll end up with a unique, superior dip that far outshines store-bought versions.
If you haven’t experienced Greek yogurt in all its glory, now is a great time to start. Greek yogurt is strained to remove extra whey, creating a thick, smooth, creamy texture that makes it an excellent substitute for the usual dip bases: sour cream and mayonnaise. There are two good reasons to make the swap.
- Mayonnaise can be a food safety concern when left at room temperature for long periods, creating conditions where pathogens like E. coli and salmonella can grow. Dip made with Greek yogurt is generally safer to leave out for longer than mayonnaise-based dips.
- Greek yogurt is healthier: it typically has more protein and less saturated fat and fewer calories than mayonnaise or sour cream. It’s also a live, active cultured food, which is beneficial for digestion. Replacing mayo and sour cream with Greek yogurt gives you the same creamy, substantial texture without many of the downsides.
*Commercial and homemade mayonnaise differ in risk: many commercial varieties are acidic and salty enough to limit bacterial growth, while homemade mayonnaise varies and often contains raw egg. Foodborne illness after eating items made with commercial mayonnaise is often caused by the other ingredients mixed into it rather than the mayonnaise itself.
**Some sour creams contain probiotic cultures, but that varies by product — check labels if that’s important to you.
Because this dip is healthy, quick, and easy to pull together, it’s ideal for last-minute party prep or for satisfying snack cravings. Go ahead and indulge — dip your chips and veggies with enthusiasm. It’s good for you!
Dill-icious Greek Yogurt Dip
If you need a quick, inexpensive hostess gift, package the dry ingredients in a small resealable bag, attach a note card with instructions, and tie on a small wooden spoon. Pair it with a tub of Greek yogurt for a thoughtful, ready-to-make present.
Ingredients:
- 1 (17.6 ounce) container Greek yogurt
- 2 tablespoons minced fresh parsley (or 2 teaspoons dried parsley flakes)
- 1 tablespoon dry minced onion flakes
- 1 teaspoon garlic salt
- 1 teaspoon dried dill weed
- ½ teaspoon paprika
Open the container of Greek yogurt. If there’s a piece of parchment on top, remove it — you don’t want that in your dip or smoothies.
Place the yogurt in a mixing bowl and add the remaining ingredients. Stir until smooth and evenly combined.
Refrigerate for at least an hour before serving to let the flavors meld. Serve with vegetable sticks, chips, crackers, or slices of bread. Store any leftovers in a tightly covered container in the refrigerator.
Photos on my site often show food near a window because late fall and winter in the Southern Tier of New York offers only limited daylight. A cook does what she must to get the best light for pictures.
On Sunday I’ll take this basic dip and turn it into a spectacular Spanakopita Dip. Yes — more dip. But this one is different; Spanakopita Dip isn’t just for dunking…