Low Acid Veggie Dip

This Low Acid Veggie Dip blends creamy yogurt and mild herbs into a refreshing snack that’s friendly for acid reflux. There’s no garlic, onions, or vinegar—just a smooth, non-acidic mix that chills to perfection. It’s ideal for heartburn-safe snacking, especially with raw or lightly steamed vegetables like cucumbers, zucchini sticks, or carrots.

Ingredients Needed:

• 1 cup low acid mayonnaise: choose vinegar-free or lemon-based mayo
• 1 cup plain Greek yogurt (unsweetened): gentle, alkaline base
• 2 tbsp dried dill: herbaceous and soothing
• 1 tbsp dried parsley: fresh, neutral flavor
• ¼ tsp onion powder or chive flakes: optional or omit if sensitive
• ¼ tsp garlic powder or tiny pinch asafoetida: optional or omit
• ⅛ tsp kosher salt: just a touch
• Black pepper (optional): may irritate, use sparingly or skip

How To Make Low Acid Veggie Dip:

Mix Ingredients:
In a mixing bowl, add mayo, yogurt, dill, parsley, and any optional spices. Stir until smooth and well combined.

Chill to Set Flavors:
Cover with plastic wrap and refrigerate for at least 2 hours before serving. This helps the herbs rehydrate and flavors blend.

Serve:
Pair with low acid veggies like cucumbers, zucchini sticks, or steamed carrots. Avoid tomatoes or spicy dips.

Recipe Tips:

• Use vinegar-free mayo for best reflux safety
• Chill at least 2 hours for best taste and texture
• Serve with alkaline veggies like cucumber and celery
• Skip garlic or onion if sensitive—use herbs like dill instead
• Make a day ahead for even better flavor

How to Store & Reuse:

• Fridge: Store in an airtight container up to 3 days
• Freezer: Not recommended, as the texture will separate
• Reuse: Use as a spread for GERD-friendly sandwiches or wraps

Nutrition Facts (per serving, approx.):

• Calories: 111
• Sodium: 85 mg
• Protein: 2 g
• Fat: 10 g
• Carbs: 2 g
• Fibre: 0.2 g
• Sugar: 1 g

FAQs

Is veggie dip okay for acid reflux?
Only if it’s made without vinegar, garlic, or onions. This version uses yogurt and herbs to keep it GERD-safe.

Can I use sour cream instead of yogurt?
Sour cream can be acidic. Use plain Greek yogurt or lactose-free yogurt for a gentler option.

Which veggies are best with low acid dip?
Choose alkaline vegetables like cucumber, zucchini, celery, steamed green beans, or carrots. Avoid tomatoes and peppers.

What can I use instead of garlic or onion powder?
Try dried chive flakes or a tiny pinch of asafoetida. Or simply increase the dill and parsley for flavor.

Can I make this dip ahead of time?
Yes! It tastes even better after chilling for a few hours or overnight.

Try More Recipes:

• Low Acid Pretzel Bites
• Low Acid Zucchini Chips
• Low Acid Sweet Potato Fries

Low Acid Veggie Dip

Recipe by Evelyn ReedCourse: AppetizersCuisine: AmericanDifficulty: Easy

Servings

18

servings

Prep time

10

minutes

Cooking timeminutes

Calories

111

kcal

This creamy herb dip is a gentle, acid reflux-friendly snack made without vinegar, garlic, or onion. Perfect for pairing with soothing vegetables.

Ingredients

• cup low acid mayonnaise (vinegar-free)
  

• 1 cup unsweetened Greek yogurt
  

• 2 tbsp dried dill
  

• 1 tbsp dried parsley
  

• ¼ tsp onion powder or chive flakes (optional)
  

• ¼ tsp garlic powder or pinch of asafoetida (optional)
  

• ⅛ tsp kosher salt
  

• Black pepper (optional)

Directions

• Mix all ingredients in a bowl until smooth
  
• Cover and refrigerate for at least 2 hours
  
• Serve with reflux-safe veggies like cucumber or carrots