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Lighter Paprika Dip
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5 from 4 votes

Light Paprika Dip with Spring Onions & Chives

Lighter Paprika Dip is made using a blend of sour cream and Greek yoghurt to reduce the fat content. Paprika, spring onions and chives add plenty of gusto to this dip. Serve it at your next party as an alternative to the usual sour cream & chive dip.
Prep Time10 mins
Cook Time0 mins
Total Time10 mins
Course: side
Cuisine: Worldwide
Servings: 6 People
Calories: 64kcal


  • 150 ml Sour cream
  • 100 ml Greek yoghurt (full fat or light)
  • 3 Spring onions (scallions)
  • 1 tablespoon Chives - finely chopped
  • ½ tsp (rounded) Sweet Paprika
  • ¼ teaspoon Salt
  • Black pepper - to taste


  • Put the sour cream and yoghurt into a bowl and mix well
  • Remove the outer skin from the spring onions and slice finely
  • Add the onion, chives, paprika, salt and some black pepper to the dip and mix. Taste and adjust seasoning as necessary
  • Store (covered) for up to 3 days in the fridge. When ready to serve garnish with a little extra paprika, black pepper, spring onion or chives if desired


Calories: 64kcal | Carbohydrates: 2g | Protein: 2g | Fat: 5g | Saturated Fat: 3g | Cholesterol: 14mg | Sodium: 125mg | Potassium: 61mg | Fiber: 1g | Sugar: 2g | Vitamin A: 450IU | Vitamin C: 2mg | Calcium: 51mg | Iron: 1mg