Greek Yogurt Herb Dip

I discovered this dip by accident on a Tuesday when my sister showed up unannounced with a bag of vegetables and an appetite. I'd just bought a tub of Greek yogurt thinking I'd eat it for breakfast, but somehow it ended up becoming something far better. The moment I stirred in fresh dill and tasted that herbaceous, tangy brightness, I knew this was going to become a regular in my kitchen. It's the kind of dip that feels fancy enough for guests but simple enough that you'll make it without thinking twice.

Last summer I brought this dip to a potluck where everyone else had shown up with elaborate casseroles and complicated salads. Mine sat in a humble bowl with some carrot sticks, and somehow it was the first thing to vanish. A friend actually asked for the recipe before she'd even finished her plate, which felt like the highest compliment possible.

Ingredients

• Greek yogurt (1½ cups): Full-fat gives you a creamier mouthfeel, but low-fat works just fine if that's what you have—the herbs will shine through either way.
• Fresh dill (2 tablespoons): Dill is what makes this taste Mediterranean and a little fancy; if it's looking wilted at the market, grab tarragon instead.
• Fresh chives (2 tablespoons): They add a whisper of onion flavor without any of the bite, so don't skip them.
• Fresh parsley (1 tablespoon): Keep the flat-leaf kind on hand—it has more personality than the curly stuff and actually tastes like something.
• Garlic (1 clove, minced): One clove is plenty; garlic gets stronger as it sits, so you won't regret holding back.
• Lemon juice (1 tablespoon): Fresh squeezed is worth the three seconds it takes; bottled tastes like it came from a laboratory.
• Sea salt (½ teaspoon): This is your volume control—taste as you go and adjust to your mood.
• Black pepper (¼ teaspoon): Freshly ground makes all the difference between dull and actually interesting.
• Onion powder and cayenne (optional): Add just a pinch of either if you want warmth or extra savory depth.

Instructions

Gather your herbs and take a breath:

Before you start mixing anything, roughly chop your herbs and set them aside in little piles. This moment of prep actually matters—it gets you excited about what's coming.

Mince the garlic until it's almost paste:

Smaller pieces dissolve better into the yogurt and distribute evenly, so don't just roughly chop it.

Combine everything in one bowl:

Add the yogurt first, then the herbs and garlic, then the lemon juice and seasonings. Mix until you don't see any white streaks anymore and everything looks like one creamy, speckled whole.

Taste and feel like a real cook:

This is your moment to adjust—if it tastes flat, squeeze in a tiny bit more lemon; if it needs more personality, add another pinch of salt.

Let it sit in the fridge:

Thirty minutes minimum allows the flavors to actually know each other. If you're in a rush, even fifteen minutes helps, but don't serve it straight from the mixing bowl.

Serve it cold and watch it disappear:

Transfer to a nice bowl if people are coming over, or just eat it straight from the container if it's just you.

Save

My neighbor once used this dip as an excuse to sit on the porch on a Saturday afternoon with nothing else to do but eat vegetables and talk. That's when I realized this recipe does something beyond feeding people—it creates a moment where snacking feels intentional and relaxed.

Swapping Herbs Without Losing Your Mind

The beauty of this dip is that it's incredibly forgiving if you don't have exactly what the recipe calls for. I've made it with basil when dill ran out, and it tasted like summer in a bowl. Tarragon adds a slightly peppery sophistication, and fresh mint completely transforms it into something more Middle Eastern. The ratio that matters is about three tablespoons total of fresh herbs, so mix and match what's in your crisper drawer without guilt.

Storage and Keeping It Fresh

This dip keeps for up to three days in the fridge as long as you cover it tightly—I use a small plate on top of the bowl instead of plastic wrap because something about that feels more civilized. The flavors actually deepen on day two, which is a bonus. If you notice the yogurt starts separating slightly, just give it a quick stir before serving and nobody will ever know.

When Dip Becomes Something More

This isn't just a dip anymore in my kitchen—it's become a sandwich spread, a dollop on top of grilled chicken, and even the base for a quick sauce when I'm roasting vegetables. Once you understand how this basic formula works, you'll start seeing it everywhere. Make it vegan by swapping the yogurt for a good quality plant-based kind and it works just as beautifully, which means you can serve it to basically anyone.

• Try it on a roasted vegetable sandwich with some good bread and roasted red peppers.
• Use it as a topping for baked potatoes instead of sour cream—nobody will complain about the upgrade.
• Mix a spoonful into grain bowls for instant flavor and creaminess without heaviness.

Save

This dip has quietly become one of those recipes I return to over and over because it's simple, honest, and always a little bit delicious. That's enough.

Common recipe questions

→ Can I use low-fat Greek yogurt?

Yes, both full-fat and low-fat Greek yogurt work well and yield a creamy texture.

→ How long should it be chilled before serving?

Chill for at least 30 minutes to allow flavors to meld and enhance the taste.

→ What fresh herbs are best for this blend?

Dill, chives, and parsley create a bright, balanced herb profile, but basil or mint can be good alternatives.

→ Is this suitable for a gluten-free diet?

Yes, the ingredients are naturally gluten-free, making it safe for gluten-sensitive individuals.

→ Can this be used as a sandwich spread?

Absolutely, this light mixture enhances sandwiches with fresh herbal flavor and creaminess.

→ Are there optional seasonings I can add?

Onion powder and a pinch of cayenne pepper can be added for extra depth and a slight kick.