Greek Yogurt Herb Dip (Print Version)

Creamy blend of Greek yogurt with fresh herbs and garlic, ideal for dipping or spreading.

# What You'll Need:

→ Dairy

01 - 1 ½ 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 - ½ teaspoon sea salt
08 - ¼ teaspoon freshly ground black pepper

→ Optional Add-ins

09 - ¼ teaspoon onion powder
10 - pinch of cayenne pepper

# How To Make It:

01 - In a medium bowl, mix the Greek yogurt, dill, chives, parsley, and minced garlic until well combined.
02 - Incorporate lemon juice, sea salt, black pepper, and optional onion powder and cayenne pepper if using.
03 - Stir all ingredients until the mixture is smooth and uniform in texture.
04 - Taste the dip and modify salt and pepper to preference.
05 - Cover and refrigerate for at least 30 minutes before serving to enhance flavor development.
06 - Present chilled alongside fresh vegetables, pita chips, or use as a sandwich spread.

# Expert Tips:

01 -
  • It comes together in under 10 minutes, no cooking required—just fresh herbs and a good stir.
  • Greek yogurt gives you all the creaminess without the guilt of heavy cream or sour cream.
  • The flavor actually gets better after sitting in the fridge, so you can make it ahead for parties or impromptu snacking.
02 -
  • Don't skip the rest time in the fridge—30 minutes is the minimum, but it really does taste noticeably better after a few hours when the flavors have melded together.
  • If you add the garlic raw and it feels too sharp after tasting, a pinch more lemon juice usually balances it out beautifully.
03 -
  • Use full-fat Greek yogurt if you can find it—it tastes richer and stays creamier than low-fat, and the few extra calories are worth it for the texture alone.
  • Don't mince your garlic too far in advance; fresh garlic stays sharp and bright, but minced garlic can turn bitter or harsh if it sits for hours before mixing.
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