Save Last summer, my neighbor Sarah brought this dip to our porch gathering and I literally hovered over the bowl the entire evening. She'd tossed it together in what she claimed was five minutes flat, but the combination of cool Greek yogurt and bright herbs made it taste like something from a proper Greek taverna. I've been making it weekly ever since, and my husband now requests it for everything from Monday afternoon snacks to Saturday dinner parties.
I made a triple batch for my sister's baby shower last month and watched four people ask for the recipe within the first hour. My friend Emily, who claims she hates yogurt dips, went back for thirds. Something about the fresh herbs and that hint of lemon makes people think you spent way more time on it than you actually did.
Ingredients
- Greek yogurt: Whole milk gives you the creamiest results but low-fat works beautifully if you're watching calories
- Fresh dill, chives, parsley: The trio that creates that classic Mediterranean flavor profile you can't quite get from dried herbs
- Fresh mint: Optional but adds this lovely cool undertone that makes people wonder what your secret ingredient is
- Garlic: One small clove is enough to give it backbone without overwhelming the delicate herbs
- Lemon juice and zest: Use fresh juice only bottled stuff makes the dip taste flat and sad
- Salt and pepper: Don't skimp here salt is what makes all those herb flavors pop
Instructions
- Prepare your herbs:
- Chop the dill, chives, parsley, and mint finely so they distribute evenly throughout the dip
- Mix the base:
- Combine the Greek yogurt with all those gorgeous fresh herbs in a medium bowl
- Add the aromatics:
- Stir in the minced garlic, lemon juice, lemon zest, salt, and pepper until everything is smoothly incorporated
- Taste and adjust:
- Samples are mandatory add more salt or lemon juice if it needs a little extra brightness
- Let it rest:
- Cover and refrigerate for at least 30 minutes because the flavors need time to become best friends
- Serve it up:
- Bring it out cold with whatever your heart desires crunchy veggies, pita chips, or even as a sandwich spread
Save This recipe has become my go-to contribution for every potluck and gathering because it's impossible to mess up and always disappears first. Last week my three-year-old nephew was caught eating it off a spoon straight from the bowl.
Making It Your Own
Sometimes I'll swap in basil or tarragon depending on what's growing in my garden or wilting in my fridge. The beauty of this dip is how forgiving it is. I've even made it with just dill and parsley when that's all I had on hand.
Serving Ideas
Beyond the obvious veggie tray, try spreading this on a turkey sandwich or serving it alongside grilled salmon. My friend Melissa uses it as a topping for baked potatoes and honestly I've never looked at potatoes the same way since.
Storage And Make Ahead Tips
This dip actually tastes better on day two when all those flavors have had even more time to mingle. I often make it the night before a party just to get ahead of the game.
- Store it in an airtight container and it'll keep for up to three days
- Give it a quick stir before serving since the herbs sometimes settle
- Don't freeze it the texture turns weirdly grainy
Save There's something deeply satisfying about serving a homemade dip that tastes restaurant-quality but took almost no effort to make. This one's become a permanent fixture in my fridge.
Recipe FAQ
- → How long should the dip chill before serving?
Refrigerate for at least 30 minutes to allow the flavors to meld together properly, though it can be served immediately if needed.
- → Can I use dried herbs instead of fresh?
Fresh herbs provide the best flavor and texture. If using dried, reduce the quantity to one-third since dried herbs are more concentrated.
- → How long does this keep in the refrigerator?
Store in an airtight container and it will stay fresh for up to 3 days in the refrigerator.
- → What can I serve with this dip?
Pair with raw vegetables like carrots and cucumbers, pita chips, crackers, or use as a spread for sandwiches and wraps.
- → Can I make this dairy-free?
Substitute the Greek yogurt with a dairy-free alternative like coconut yogurt or cashew cream, though the flavor and texture may vary slightly.