Greek Yogurt Herb Dip (Printable Version)

A creamy, tangy Mediterranean dip made with Greek yogurt and fresh herbs. Ready in 10 minutes, perfect for entertaining.

# What You'll 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 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 in under 10 minutes, which means you can pivot from "I have nothing to serve" to impressing people in the time it takes to shower.
  • The flavor tastes like you spent way more effort than you actually did, thanks to the magic of fresh herbs and a little time in the fridge.
  • It works as a dip, a sandwich spread, or a dollop on grilled fish, so one batch solves multiple dinner problems.
02 -
  • Fresh herbs are non-negotiable here—dried herbs turn bitter and dusty in yogurt, so if you don't have fresh, make a different dip instead.
  • The dip will taste better on day two than day one, so if you're making it for a gathering, prep it the morning before and your future self will thank you.
03 -
  • Taste your yogurt before you start—some brands are noticeably tangier than others, and knowing what you're starting with helps you balance the lemon and salt perfectly.
  • If you've accidentally added too much garlic, a squeeze of extra lemon juice can balance it out rather than scrapping the whole batch.
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