Greek Yogurt Herb Dip (Printable Version)

Creamy, tangy dip with Greek yogurt and fresh herbs—perfect for veggies, chips, or spreading on sandwiches.

# Ingredient List:

→ Dairy Base

01 - 2 cups plain Greek yogurt, whole or low-fat

→ Fresh Herbs

02 - 2 tablespoons fresh dill, finely chopped
03 - 2 tablespoons fresh chives, finely chopped
04 - 2 tablespoons fresh parsley, finely chopped
05 - 1 tablespoon fresh mint, finely chopped (optional)

→ Flavor Enhancers

06 - 1 small garlic clove, minced
07 - 1 tablespoon freshly squeezed lemon juice
08 - 1 teaspoon lemon zest
09 - ½ teaspoon kosher salt, or to taste
10 - ¼ teaspoon freshly ground black pepper

# Directions:

01 - Place Greek yogurt, chopped dill, chives, parsley, and mint in a medium mixing bowl.
02 - Add minced garlic, lemon juice, lemon zest, salt, and black pepper to the yogurt mixture.
03 - Stir all ingredients together until completely incorporated and smooth consistency is achieved.
04 - Taste the dip and add additional salt or pepper if desired to suit personal preference.
05 - Cover bowl and refrigerate for minimum 30 minutes to allow flavors to meld together properly.
06 - Serve chilled accompanied by fresh vegetables, pita chips, or use as sandwich spread.

# Expert Advice:

01 -
  • It comes together faster than ordering takeout and tastes like you put in real effort.
  • The tang from the yogurt balances the herbs so well that even picky eaters ask for seconds.
  • You can stir it up on a weeknight and it only gets better as it sits in the fridge.
  • It works as a dip, a sandwich spread, or even a topping for grilled chicken without any extra fuss.
02 -
  • Chop the herbs as finely as you can so they blend into the yogurt instead of clumping in big pieces that overpower each bite.
  • If you mix this right before serving, the garlic will be too sharp, so give it at least half an hour in the fridge to calm down and marry with the other flavors.
  • Whole milk Greek yogurt makes this taste indulgent, but low-fat works fine if you want to keep it lighter without losing the creamy texture.
03 -
  • Zest the lemon before you juice it, because trying to zest a squeezed lemon is a frustrating mess.
  • If your herbs aren't super fresh, use a little less and taste as you go so the dip doesn't taste dusty or bitter.
  • Add a pinch of cayenne or a few drops of hot sauce if you want a gentle kick that sneaks up on you.
  • Store leftovers in an airtight container for up to three days, and don't be surprised if it's gone by day two.
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