Herbed Greek Yogurt Dip

By Megan Gordon, TheKitchn.com | December 6th, 2023

A go-to make-ahead snack or easy appetizer


Herbed Greek Yogurt Dip. This recipe, made entirely with Greek yogurt, is thick and creamy yet simultaneously light and tangy.

When you need a quick snack or an easy appetizer for a group, try this recipe for herbed Greek yogurt dip, the perfect solution. It comes together in just about 5 minutes and is easy to customize. Plus, you can make it ahead.

There’s nothing terribly complicated about this recipe, but we love the fact that it’s made with all yogurt — so many herbed dips are made with a mixture of sour cream and mayonnaise, making for a heavier appetizer. This yogurt is thick and creamy, yet simultaneously light and tangy.

Tips for making yogurt dip

Use what you have. Don’t have dill? You can skip the extra trip to the store and make do with what you have. Think of the herbs as something you season with to taste.

Mellow it out with sour cream. If you want to tone down the tang, sub in half the amount of yogurt for sour cream.

Make it ahead. You can double (or triple!) the recipe and make it a few days in advance so you’ve always got a bit in the refrigerator.

Herbed Greek Yogurt Dip

Makes about 1 cup

Ingredients:

  • 1 cup plain Greek yogurt
  • 1 tablespoon minced scallions (white and light green parts only)
  • 3 tablespoons finely chopped flat-leaf parsley leaves
  • 1 tablespoon chopped fresh dill fronds
  • 1 tablespoon chopped fresh chives
  • 1 tablespoon thinly-sliced fresh basil leaves
  • 1 teaspoon sherry vinegar
  • 1 teaspoon fresh lemon juice
  • Salt and pepper, to taste

Serving options: fresh vegetables, pita bread, chips, or crackers

Directions:

In a small bowl, whisk all ingredients together. Taste and adjust the seasoning, adding salt and pepper to taste. Serve with your favorite fresh vegetables, pita bread, chips or crackers.

Recipe notes: For a slightly less tangy dip, substitute half of the yogurt for sour cream. Cover and refrigerate leftovers and enjoy within three to four days.

Megan Gordon is a contributor to TheKitchn.com, a nationally known blog for people who love food and home cooking. Submit any comments or questions to editorial@thekitchn.com.


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