When you need a quick and easy snack, Greek yogurt dip is the perfect solution. It comes together in just about 5 minutes and is easy to customize. Plus, you can make it ahead.
There’s nothing terribly complicated about this recipe, but we love the fact that it’s made with all yogurt—so many herbed dips are made with a mixture of sour cream and mayonnaise, making for a heavier appetizer. This yogurt is thick and creamy, yet simultaneously light and tangy.
- Use what you have. Don’t have dill? You can skip the extra trip to the store and make do with what you have. Think of the herbs as something you season with to taste.
- Mellow it out with sour cream. If you want to tone down the tang, sub in half the amount of yogurt for sour cream.
- Make it ahead. You can double (or triple!) the recipe and make it a few days in advance so you’ve always got a bit in the refrigerator.
Herbed Greek Yogurt Dip
Makes about 1 cup- 1 cup plain Greek yogurt
- 1 tablespoon minced scallions (white and light green parts only)
- 3 tablespoons finely chopped flat-leaf parsley leaves
- 1 tablespoon chopped fresh dill fronds
- 1 tablespoon chopped fresh chives
- 1 tablespoon thinly-sliced fresh basil leaves
- 1 teaspoon sherry vinegar
- 1 teaspoon fresh lemon juice
- Salt and pepper, to taste
1. In a small bowl, whisk all ingredients together. Taste and adjust the seasoning, adding salt and pepper to taste. Serve with your favorite fresh vegetables, pita bread, chips or crackers.
Recipe notes: For a slightly less tangy dip, feel free to substitute half of the yogurt for sour cream. Cover and refrigerate leftovers and enjoy within three to four days.
