Greek Yogurt Herb Dip (Printable)

Creamy tangy dip with Greek yogurt and fresh herbs. Ideal for vegetables, chips, or spreading.

# What You Need:

→ Dairy

01 - 2 cups (480 g) 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)

→ Flavorings

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

# How-To:

01 - In a medium bowl, combine the Greek yogurt, dill, chives, parsley, and mint (if using).
02 - Add the minced garlic, lemon juice, lemon zest, salt, and black pepper.
03 - Stir until all ingredients are thoroughly mixed and the dip is smooth.
04 - Taste and adjust seasoning if needed.
05 - Cover and refrigerate for at least 30 minutes to allow flavors to meld.
06 - Serve chilled with fresh vegetables, pita chips, or as a spread.

# Expert Advice:

01 -
  • It comes together in less time than it takes to locate matching serving bowls in your cupboard.
  • The brightness of lemon and herbs makes even gas station vegetable trays taste like something you planned.
  • It doubles as dip, sauce, sandwich spread, or emergency dinner when you smear it on warm pita with tomatoes.
  • You can taste it as you go and tweak the garlic or salt without worrying about heat or timing.
02 -
  • Refrigerating the dip for at least 30 minutes is not optional, because the raw garlic mellows and the herbs release their oils into the yogurt during that time.
  • Using low-fat or nonfat yogurt makes a thinner dip, so if you go that route, strain it through cheesecloth for an hour to thicken it back up.
  • Chopping the herbs too coarsely leaves you with stringy bits that cling to teeth, so take the extra minute to mince them finely.
03 -
  • Zest the lemon directly over the bowl so the aromatic oils fall straight into the yogurt instead of clinging to your cutting board.
  • Use a garlic press instead of mincing by hand if you want a smoother dip without visible garlic bits, though I like the tiny flecks for texture.
  • Make a double batch and freeze half in ice cube trays, then thaw individual portions for quick weeknight dinners or last-minute appetizers.
Go Back