Save My neighbor showed up one afternoon with a bowl of this dip and a bag of carrots, insisting I try it before she left. I was skeptical because I'd never been wild about plain yogurt, but one taste and I understood why she'd walked across the street in her slippers. The brightness from the lemon and the punch of fresh herbs made it feel more like a sauce than a diet food. I made my own batch that same evening and ate half of it standing at the counter with a spoon.
I brought this to a potluck once, nervous because everyone else had these elaborate casseroles and I walked in with a bowl of yogurt. By the end of the night, three people had texted me for the recipe and someone scraped the bowl clean with a pita chip. It reminded me that simple food, made with good ingredients, never needs to apologize for itself.
Ingredients
- Plain Greek yogurt (2 cups, 480 g): The thick, creamy base that holds everything together, and using whole milk yogurt makes it taste richer without feeling heavy.
- Fresh dill (2 tablespoons, finely chopped): Brings a bright, grassy flavor that makes the dip taste Mediterranean and summery.
- Fresh chives (2 tablespoons, finely chopped): Adds a mild onion note without any harshness, and they blend in so smoothly you barely see them.
- Fresh parsley (2 tablespoons, finely chopped): Keeps the dip from tasting one-note and gives it a clean, fresh finish.
- Fresh mint (1 tablespoon, finely chopped, optional): A little goes a long way, and it adds a cool sweetness that surprises people in the best way.
- Garlic clove (1 small, minced): Just enough to wake up the flavors without overpowering the herbs, and fresh garlic makes all the difference.
- Lemon juice (1 tablespoon, freshly squeezed): Brightens everything and cuts through the richness of the yogurt so each bite feels light.
- Lemon zest (1 teaspoon): The secret ingredient that makes people ask what that extra layer of flavor is.
- Kosher salt (½ teaspoon, or to taste): Brings out the herbs and balances the tanginess, so don't skip the taste test.
- Freshly ground black pepper (¼ teaspoon): Just a whisper of heat and spice to round out the flavors.
Instructions
- Combine the base:
- In a medium bowl, stir together the Greek yogurt with the dill, chives, parsley, and mint if you're using it. The herbs will start to release their oils right away, and the whole bowl will smell like a garden.
- Add the flavorings:
- Toss in the minced garlic, lemon juice, lemon zest, salt, and black pepper. Mix everything until it's smooth and the green flecks are evenly distributed.
- Taste and adjust:
- This is the moment to trust your palate, add more salt if it tastes flat, or a squeeze more lemon if you want extra brightness. Every batch is a little different depending on your herbs and yogurt.
- Let it rest:
- Cover the bowl and refrigerate for at least 30 minutes so the flavors have time to meld and mellow. The garlic softens and the herbs infuse the yogurt in a way that makes it taste like it took hours.
- Serve chilled:
- Pull it out of the fridge, give it a quick stir, and serve it with fresh vegetables, pita chips, or whatever you have on hand. It's creamy, tangy, and somehow makes eating raw veggies feel like a treat.
Save One summer evening, I made this dip and sat on the porch with a pile of snap peas, and it felt like the simplest, most satisfying dinner I'd had in weeks. There's something about food that doesn't ask much of you but gives back so generously that makes it stay in your rotation forever.
Swapping the Herbs
I've tried this with basil when I had too much from the garden, and it turned almost pesto-like in the best way. Tarragon gives it a fancy French vibe, and cilantro makes it feel more like a taco topping than a Mediterranean dip. The formula is forgiving, so use whatever herbs are fresh and calling to you from the fridge.
Making It Ahead
This dip actually improves after a day in the fridge, so I'll often make it the night before a gathering and let it sit covered until I need it. The flavors deepen and the yogurt thickens slightly, which makes it cling better to chips and veggies. Just give it a stir before serving because the liquid from the lemon and herbs can settle at the bottom.
Serving Suggestions
I've spread this on sandwiches instead of mayo, dolloped it on grilled chicken, and even thinned it with a little water to use as a salad dressing. It's one of those recipes that earns its keep by doing more than one job in the kitchen.
- Serve it with cucumber slices, cherry tomatoes, bell pepper strips, or radishes for a light snack.
- Use it as a spread on wraps, pita pockets, or turkey sandwiches for a tangy upgrade.
- Pair it with grilled lamb, chicken skewers, or falafel to tie a whole meal together.
Save This dip has become my go-to whenever I need something quick, healthy, and actually delicious, not just virtuous. It proves that a handful of fresh herbs and good yogurt can feel like a real accomplishment, even on the busiest days.
Recipe Help & FAQs
- → Can I use dried herbs instead of fresh?
Fresh herbs provide the best flavor and texture, but if needed, use one-third the amount of dried herbs. The taste will be more concentrated and slightly different in character.
- → How long does this dip keep in the refrigerator?
Store in an airtight container for up to 3 days. The flavors will continue to develop, though the herbs may darken slightly over time.
- → Can I make this dip dairy-free?
Substitute the Greek yogurt with a thick, unsweetened dairy-free yogurt made from coconut, almond, or cashew. Choose one with a tangy profile for best results.
- → What vegetables pair best with this dip?
Crisp vegetables like carrots, cucumbers, bell peppers, cherry tomatoes, celery, and radishes work wonderfully. Blanched asparagus or broccoli florets are also excellent choices.
- → Can I add other seasonings to customize the flavor?
Absolutely! Try adding a pinch of cayenne for heat, a teaspoon of Dijon mustard for depth, or swap in herbs like basil, tarragon, or cilantro to suit your taste preferences.
- → Is it necessary to refrigerate before serving?
While you can serve immediately, chilling for at least 30 minutes allows the garlic and herbs to infuse fully into the yogurt, creating a more harmonious and flavorful dip.