Greek Yogurt Herb Dip (Printable Version)

A creamy, tangy dip with Greek yogurt and fresh herbs. Perfect for vegetables, chips, or as a sandwich spread.

# What You'll Need:

→ Dairy

01 - 2 cups 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 freshly squeezed lemon juice
08 - 1 teaspoon lemon zest
09 - ½ teaspoon kosher salt, or to taste
10 - ¼ teaspoon freshly ground black pepper

# Directions:

01 - In a medium mixing bowl, add the Greek yogurt, chopped dill, chives, parsley, and mint if using.
02 - Stir in the minced garlic, lemon juice, lemon zest, salt, and black pepper.
03 - Mix until all ingredients are fully incorporated and the dip reaches a smooth, uniform consistency.
04 - Taste the dip and add additional salt or pepper if desired to suit personal preference.
05 - Cover the bowl and refrigerate for at least 30 minutes to allow the herbs and seasonings to develop fully.
06 - Serve chilled alongside fresh vegetable sticks, pita chips, or use as a spread for sandwiches and wraps.

# Expert Tips:

01 -
  • This dip comes together in less than 10 minutes but tastes like youve been perfecting it all day.
  • The bright herbs and tangy yogurt create a canvas you can customize with whatever is growing in your garden or available at the market.
02 -
  • Too much garlic will overpower everything else, so start with less than you think and add more only after the dip has rested.
  • Allowing the dip to sit for at least 30 minutes transforms it completely, changing it from separate flavors to a harmonious blend that tastes like it was made by a professional.
03 -
  • If your dip seems too thick, resist adding water instead, stir in a touch of good olive oil or an extra squeeze of lemon juice to maintain the flavor concentration.
  • Always finely mince the garlic or, better yet, use a microplane to create a garlic paste that distributes evenly without leaving sharp bits that might overwhelm a single bite.
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