Greek Yogurt Herb Dip (Print View)

Creamy mix of Greek yogurt, herbs, and garlic, perfect chilled with veggies or as a spread.

# Components:

→ Dairy

01 - 1 1/2 cups plain Greek yogurt (full-fat or low-fat)

→ Fresh Herbs

02 - 2 tablespoons chopped fresh dill
03 - 2 tablespoons chopped fresh chives
04 - 1 tablespoon chopped fresh parsley

→ Aromatics

05 - 1 clove garlic, finely minced

→ Seasonings

06 - 1 tablespoon fresh lemon juice
07 - 1/2 teaspoon sea salt
08 - 1/4 teaspoon freshly ground black pepper

→ Optional Add-ins

09 - 1/4 teaspoon onion powder (optional)
10 - Pinch of cayenne pepper (optional)

# Directions:

01 - In a medium mixing bowl, stir together Greek yogurt, dill, chives, parsley, and minced garlic until evenly blended.
02 - Add fresh lemon juice, sea salt, black pepper, and any optional add-ins, mixing thoroughly to unify flavors.
03 - Taste and adjust seasoning to preference, then cover and refrigerate for a minimum of 30 minutes to allow flavors to develop.
04 - Serve chilled alongside fresh vegetables, pita chips, or use as a flavorful sandwich spread.

# Expert Advice:

01 -
  • It tastes restaurant-quality but genuinely takes 10 minutes with zero cooking involved.
  • Greek yogurt makes it protein-packed and lighter than the heavy cream versions everyone expects.
  • Fresh herbs mean you're getting actual brightness of flavor instead of that stale spice-powder taste.
02 -
  • The flavor will taste shy right after mixing—it needs that 30 minutes in the cold to bloom, so don't judge it too early or you'll over-season it.
  • Dried herbs will make this taste like disappointment; fresh herbs are non-negotiable here.
03 -
  • Add the lemon juice at the very end so it stays bright and doesn't oxidize the herbs into dullness.
  • If you accidentally make it too salty, stir in an extra spoonful of yogurt to balance it out.
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