Greek Yogurt Pesto Dip

This simple Greek Yogurt Pesto Dip only requires 2 ingredients – Pesto and Greek Yogurt.

Use it as a healthy dip for your favorite summertime grilled veggies.

Kale Cilantro Pesto Yogurt Dip

A few weeks ago I posted a recipe for Kale Cilantro Pesto.

Some of that pesto got turned into a this Greek Yogurt Kale Cilantro Pesto Dip.

YUM!

I could seriously not stop eating it.

I was dipping everything in this recipe, including these Smokey Grilled Sweet Potato Wedges that you see in the photo.

This Greek Yogurt Pesto Dip has been on my “to make” list for a while.

Ever since we moved away from New Mexico and my friend Allison (from Some the Wiser) had us over for a goodbye dinner at her parents house.

Allison’s mom made a delicious dinner and I remember a dipping sauce that she made using Greek Yogurt and Pesto.

The past couple of summers I have been wanting to make homemade pesto.

I’m allergic to pine nuts, so I always have to use an alternative seed or nut and rarely can purchase pre-made pesto or order it out.

For whatever reason, I always end up pushing that recipe to the back of the to-do list.

It isn’t that pesto isn’t versatile or worthwhile to prepare – there are TONS of great uses for pesto besides pasta.

I just always allow myself to get so busy during the summertime.

It is different with the kids being home.

I want to do things with them.

And honestly, I am really bad with the work/life balance at the beginning of summer.

It always takes me a while to get into the routine of having the kids home, doing fun things so they don’t feel like mom is always working and they’re always doing chores, but working enough and regularly so that I’m getting things done that I need to get done and making some of the fun recipes that I want to make.

Greek Yogurt Pesto Dip

I used to think that the older they got the easier that would get, but no really.

No one is taking naps.

I’m busy this week carting Logan around to Lacrosse camp and Baseball Practice.

We just got off of a super busy weekend of family in town, my boyfriend meeting most of the men in my family, boating at Boyd Lake, and a family BBQ.

Life doesn’t slow down and I don’t know that I really want it to even though sometimes it seems like it.

Last weekend was so busy but it was all good things that I’m glad we made time for.

Anyway, a few weeks ago before the busy onset of summer I buckled down and tested the Kale Cilantro Pesto that I’ve been wanting to experiment with so that I could then make the Greek Yogurt Pesto Dip that I’ve been wanting to make for a couple of years now.

I loved it!

It was such a refreshing, but filling and healthy dip.

I thought it paired awesomely with the Smokey Grilled Sweet Potato Wedges and I can’t wait to make it again and find more uses for it this summer.

I think it is a great quick, healthy snack to have on hand in the fridge for when afternoon pre-dinner munchies strike (like right now!).

Also, it is great as a spread if you’re looking for a simple way to dress up your sandwich.

And on that note, I need to rush to get dinner going, get Logan dressed and dropped off for baseball practice, and find a spare minute or two to clean up the mess that is my kitchen.

Happy summer!

Greek Yogurt Pesto Dip

Greek Yogurt Pesto Dip

Yield: serves 6
Prep Time: 15 minutes
Chill Time: 20 minutes
Total Time: 35 minutes
This simple Greek Yogurt Pesto Dip only requires 2 ingredients - Pesto and Greek Yogurt. Use it as a healthy dip for your favorite summertime grilled veggies.

Ingredients

Instructions

  1. First, prepare the Kale Cilantro Pesto recipe.
  2. In a medium bowl, combine the Plain Greek Yogurt with the Kale Cilantro Pesto
  3. Stir until the mixture is well combined.
  4. Season, to taste, with additional salt and pepper if desired.
  5. Cover with plastic wrap and chill in the refrigerator for approximately 20 minutes.
  6. This may be prepared up to a day in advance and refrigerated if desired. Simply, stir prior to serving.

Notes

Serve with your favorite grilled veggies, such as sweet potatoes, zucchini, or red peppers. May also be used as a sandwich spread or a dip for French fries.

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Nutrition Information:
Yield: 6 Serving Size: 1
Amount Per Serving:Calories: 79 Total Fat: 5g Saturated Fat: 1g Trans Fat: 0g Unsaturated Fat: 4g Cholesterol: 4mg Sodium: 118mg Carbohydrates: 3g Fiber: 0g Sugar: 1g Protein: 5g
GoodLifeEats.com offers recipe nutritional information as a courtesy and is an estimate only. This information comes from online calculators. Although GoodLifeEats.com makes every effort to provide accurate information, these figures are only estimates.