Greek Yogurt Herb Dip (Printable)

A tangy, creamy dip featuring Greek yogurt blended with fresh dill, chives, parsley, and mint. Serve chilled with vegetables or crackers.

# Ingredient List:

→ 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 Steps:

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 faster than ordering takeout and tastes like you spent an hour on it.
  • The tangy creaminess feels indulgent but keeps you feeling light and energized.
  • You can adjust the herbs to whatever is wilting in your crisper drawer and it still turns out delicious.
  • It doubles as a dip, a spread, a salad dressing, and even a topping for baked potatoes.
02 -
  • The dip tastes sharper right after mixing, but after 30 minutes in the fridge the garlic softens and everything blends into something much more balanced.
  • If your Greek yogurt is watery, drain it through cheesecloth for 15 minutes first or the dip will be too thin and the herbs will sink.
  • Chop the herbs finely so every bite has flavor, big chunks look rustic but they clump together and taste too intense.
03 -
  • Always use fresh herbs, dried ones turn the dip dull and the texture gets gritty instead of vibrant.
  • Let the dip sit at room temperature for 5 minutes before serving so the flavors open up and it's not ice cold on your palate.
  • If you want a smoother consistency, pulse everything in a food processor for 10 seconds, it becomes almost whipped and incredibly creamy.
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