Greek Yogurt Herb Dip (Printable Page)

Tangy Greek yogurt dip with fresh dill, chives, and parsley. Vegetarian, gluten-free, and ready in minutes.

# What You 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 lemon juice (freshly squeezed)
08 - 1 teaspoon lemon zest
09 - ½ teaspoon kosher salt (or to taste)
10 - ¼ teaspoon freshly ground black pepper

# 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 -
  • This dip transforms in the refrigerator, becoming even more flavorful after just 30 minutes of patience, like a little kitchen miracle.
  • Its both wholesome and indulgent, letting you feel virtuous about snacking while still satisfying that creamy craving we all secretly have.
02 -
  • Chopping herbs just before adding them prevents the sad brown edges and flavor loss I experienced when prepping too far ahead.
  • Letting the dip sit overnight creates an entirely different experience, as the yogurt absorbs the herbal essences and the garlic mellows beautifully.
03 -
  • Always taste your herbs before adding them, as their intensity can vary dramatically depending on freshness and growing conditions.
  • A quick 10-second microwave zap for your lemon before juicing yields nearly twice the amount of juice with half the effort.
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