A couple of months ago on cajunlicious I did a New Discoveries post on the Panera Bread Greek Yogurt Vegetable Dill Dip . My husband asked me to make it instead of buying it so I did and at half the price.
William, my husband always prefers homemade. We are trying to eat fresh without all the preservatives. So now, he can taste the difference.
I made it in the morning so the flavors could marry all day I didn’t even sneak a taste. It was well worth the wait so as soon as William got home I told him I made the dip so he got out the “cracker chips” and French bread and I got the dip out. Of course, I waited for his response and his exact words were “I like it better than the Panera one.”
It was so simple to make and the taste was cool, light, and tangy. I used the original container (22 ounce) that the dip came in so that the recipe would turn out to be the same amount.
What you will need
2 5.3-ounce containers of Greek yogurt
½ of an 8-ounce container of light sour cream
1 package of Hidden Valley Harvest Dill
2 tablespoons diced red onion
2 Roma tomatoes, seeded and chopped
4 sun-dried tomatoes, chopped
2 tablespoons crumbled feta cheese
1/2 box of frozen chopped spinach, thawed and drained of excess water
1 garlic clove, pressed or minced
Mix the Greek yogurt, sour cream, and dill packet start with half the packet and adjust to your liking. I added the entire packet and it was strong, luckily we both love dill.
Add the remaining ingredients and mix well. Refrigerate for at least 3 hours.
Serve with sliced bread or crackers.