Servings: 8 servings
Calories: 32.4kcal
Equipment
- Cutting board
- Chef knife
- measuring spoon
- mixing bowl
- Wooden spoon
- storage bowl
Ingredients
- 1¼ c thickened plain non fat yogurt
- 2 tsp light Miracle Whip
- 2 tbsp Daisy light sour cream
- 2 tbsp chopped onion
- ¾ c cup dill pickles
- 1 tbsp dill pickle juice
- ½ tsp garlic powder
- ¾ tsp dried dill
Instructions
- Place the plain non fat yogurt in a coffee filter lined strainer set inside of a bowl and refrigerate for several hours or overnight.
- Chop the onion and set aside.
- Drains and blot the dill pickles. Chop the dill pickles and set aside.
- Place the thickened plain plain fat yogurt, light Miracle Whip, light Daisy sour cream and chopped onion in a mixing bowl and stir to combine these ingredients.
- Add the chopped dill pickle and pickle juice to the mixture and stir to incorporate these ingredients.
- Add the garlic powder and dried dill to the mixture and stir to incorporate these ingredients. Taste the dip and adjust the seasonings and add salt if you think it is needed.
- Transfer the mixed dip to a covered storage container and refrigerate for at least 2 hr so the ingredients and marry.
- Transfer the dip to a serving bowl and serve with dippers of your choice.
- Refrigerate any leftover dip. It will keep in the refrigerate for 3-5 days. The whey will continue to separate out of the yogurt. You can stir it mix it back in or remove it by blot it with a paper towel.
Notes
This recipe needs time for all of the flavors to meld and develop.
Nutrition
Serving: 1serving | Calories: 32.4kcal | Carbohydrates: 3.4g | Protein: 2.1g | Fat: 0.4g | Saturated Fat: 0.1g | Sodium: 295mg | Sugar: 2.8g
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