Greek Yogurt Herb Dip (Printable)

Creamy tangy dip made with Greek yogurt and fresh herbs. Ready in minutes and perfect for any occasion.

# What You'll Need:

→ Dairy

01 - 2 cups plain Greek yogurt

→ 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

→ Flavorings

06 - 1 small garlic clove, minced
07 - 1 tablespoon fresh lemon juice
08 - 1 teaspoon lemon zest
09 - 1/2 teaspoon kosher salt
10 - 1/4 teaspoon freshly ground black pepper

# Directions:

01 - In a medium bowl, combine Greek yogurt with dill, chives, parsley, and mint.
02 - Add minced garlic, lemon juice, lemon zest, kosher salt, and black pepper to the bowl.
03 - Stir all ingredients thoroughly until the dip reaches a smooth consistency.
04 - Taste the dip and adjust salt, pepper, or lemon juice as needed.
05 - Cover and refrigerate for at least 30 minutes to allow flavors to meld.
06 - Transfer to serving bowl and serve chilled with fresh vegetables, pita chips, or crackers.

# Expert Hints:

01 -
  • It takes less time than ordering takeout and tastes like you spent all afternoon in the kitchen.
  • You can taste it as you go and tweak it exactly how you want without worrying about baking times or temperatures.
  • It works as a dip, a sandwich schmear, a dollop on grilled chicken, or even stirred into pasta when you need something creamy and bright.
02 -
  • Chop the herbs as finely as you can, big chunks make the dip harder to scoop and the flavors do not distribute evenly.
  • Do not skip the chilling time, the dip tastes okay right away but truly comes alive after the garlic and lemon have a chance to settle in.
  • If your yogurt is too thick, whisk in a teaspoon of water or milk to loosen it up so it is dippable instead of scoopable.
03 -
  • Zest your lemon before you juice it, it is nearly impossible to zest a juiced lemon and you will end up frustrated.
  • Use a microplane or the smallest holes on your grater for the garlic so it dissolves into the dip instead of leaving sharp, raw chunks.
  • Make a double batch if you are serving a crowd, people always go back for more and you do not want to run out.
Go Back