Pin this My kitchen counter was cluttered with half-wilted herbs from the farmers market, and I was determined not to waste a single leaf. I scooped thick Greek yogurt into a bowl, started chopping, and within minutes the smell of fresh dill and lemon zest turned my afternoon around. That dip disappeared so fast at dinner that I made another batch the next day. Sometimes the best recipes happen when you're just trying to use what you have.
I brought this to a backyard gathering once, thinking it was too simple to impress anyone. Within twenty minutes, someone asked for the recipe, and two other people were scraping the bowl with carrot sticks. One friend even admitted she ate it straight with a spoon when she got home. Thats when I realized that fresh, simple, and quick beats complicated every time.
Ingredients
- Plain Greek yogurt (2 cups, 480 g): The thick, tangy base that holds everything together. Use whole milk for richness or low-fat if you want it lighter.
- Fresh dill (2 tablespoons, finely chopped): This herb brings a bright, grassy flavor that makes the dip taste unmistakably fresh and herby.
- Fresh chives (2 tablespoons, finely chopped): They add a mild onion note without any sharpness or bite.
- Fresh parsley (2 tablespoons, finely chopped): It balances the other herbs and gives the dip a clean, green flavor.
- Fresh mint (1 tablespoon, finely chopped, optional): A little mint makes the whole dip feel brighter and more exciting, but you can skip it if youre not a fan.
- Garlic clove (1 small, minced): Just one clove is enough to add depth without overpowering the herbs.
- Lemon juice (1 tablespoon, freshly squeezed): Freshly squeezed lemon wakes up the yogurt and makes everything taste more vibrant.
- Lemon zest (1 teaspoon): The zest adds a fragrant citrus oil that juice alone cant deliver.
- Kosher salt (½ teaspoon, or to taste): It pulls all the flavors together and makes the herbs pop.
- Freshly ground black pepper (¼ teaspoon): A little pepper adds a subtle warmth that rounds out the tanginess.
Instructions
- Mix the yogurt and herbs:
- In a medium bowl, combine the Greek yogurt with the dill, chives, parsley, and mint if youre using it. Stir gently until the herbs are evenly distributed and the yogurt turns a pale green.
- Add the flavorings:
- Stir in the minced garlic, lemon juice, lemon zest, salt, and black pepper. Mix everything thoroughly so the garlic and lemon are evenly spread throughout.
- Taste and adjust:
- Dip a spoon in and taste it. Add more salt, pepper, or lemon juice if it needs a little extra something.
- Let it rest:
- Cover the bowl and refrigerate for at least 30 minutes. This gives the garlic time to mellow and the herbs time to infuse the yogurt with all their flavor.
- Serve and enjoy:
- Pull it out of the fridge, give it a quick stir, and serve it cold with fresh vegetables, pita chips, crackers, or as a spread on sandwiches. It also works beautifully dolloped on grilled chicken or fish.
Pin this One evening, I spread this dip on toasted sourdough and piled it with cucumber slices and tomatoes. It turned into my favorite quick dinner, something I started making on nights when I didnt feel like cooking but still wanted to eat something that felt special. Thats the thing about this dip, it somehow makes everything it touches taste a little more thoughtful.
How to Store It
Keep the dip in an airtight container in the fridge for up to three days. The herbs will start to darken after that, and the garlic flavor will get stronger. If you want to make it ahead, you can prep everything and wait to add the garlic and lemon until a few hours before serving to keep it tasting fresh.
Ways to Switch It Up
You can swap in basil, cilantro, or tarragon depending on what you have or what youre serving it with. A pinch of cayenne or a few dashes of hot sauce will give it a spicy edge. If you want it creamier, stir in a tablespoon of olive oil or a spoonful of sour cream.
Serving Suggestions
This dip shines with crunchy raw vegetables like carrots, bell peppers, cucumbers, and cherry tomatoes. It also works as a sauce for grilled chicken, lamb, or fish, and makes a fantastic spread for wraps and sandwiches.
- Serve it alongside warm pita bread or crispy pita chips for scooping.
- Use it as a topping for baked potatoes or roasted sweet potatoes.
- Thin it with a little water or extra lemon juice to turn it into a quick salad dressing.
Pin this This dip has become one of those recipes I make without thinking, the kind that feels like a small victory every time. Keep fresh herbs around, and youll always have something good to serve.
Recipe Questions
- → Can I prepare this dip in advance?
Yes, this dip can be made up to 3 days ahead. Store it in an airtight container in the refrigerator. The flavors actually improve as they meld together over time.
- → What fresh herbs work best?
Dill, chives, and parsley are the classic combination, but you can substitute with basil, tarragon, cilantro, or oregano based on your preference and what's available.
- → Is this suitable for dietary restrictions?
Yes, this dip is naturally vegetarian and gluten-free. It's dairy-based due to Greek yogurt, so it's not suitable for vegan diets unless you use a plant-based yogurt alternative.
- → How can I add more flavor?
Add a pinch of cayenne pepper or hot sauce for heat, increase lemon zest for brightness, or incorporate roasted garlic for deeper flavor. Adjust salt and pepper to taste.
- → What should I serve this with?
This dip pairs wonderfully with raw vegetables like carrots, cucumbers, and bell peppers, pita chips, crackers, grilled meats, or as a spread for sandwiches and wraps.