Greek Yogurt Dip is an all-natural, creamy, flavorful dip loaded with non-fat Greek yogurt and fresh herbs for a healthy way to enjoy fresh veggies!
If you opened my fridge at any given moment, you might wonder if I was some sort of mad scientist. After all, the shelves are lined with bottles and tubs and jars of homemade dressings, dips, and other condiments aplenty. What can I say? I’m a fan of from-scratch, all natural, and budget-friendly. Oh, and (of course!) delicious. So this Greek Yogurt Dip, y’all? It fits right in.
This dip was inspired by my infatuation with all things Mediterranean. From garlicky hummus to loaded pasta salad to tangy salad dressing to luscious appetizers, give me allllll of the Greek-inspired goodness! I mean, it only makes sense that I needed a creamy, healthy Greek Yogurt Dip recipe to round out the ol’ repertoire.
How to Make Greek Yogurt Veggie Dip
Making this dip is as easy as measuring and stirring. Spoon the Greek yogurt into a bowl. Then mix in the herbs, vinegar, and seasonings until everything is nice and combined.
I think it’s important to sample the dip and tweak the ingredients to your liking as you go. You may need to add a little more salt here or a little extra dill there. However, there are two things to keep in mind:
- The flavors in this Greek yogurt veggie dip will develop as it chills. Even if it seems a little blah when you first mix it up, it’s going to become more flavorful after a few hours, once herbs and seasonings meld with the Greek yogurt. So be careful not to go overboard with any particular ingredient!
- If you do add a bit too much of something, you can’t really remove the excess. All you can do is stir in additional Greek yogurt to try to balance the flavors. So when tweaking an ingredient, it’s wise to add a tiny bit at a time…then mix and taste before adding more.
As indicated above, it’s very important to chill this dip before serving. So take that extra time into account if you’re making it ahead of time as a snack or for party. This recipe simply won’t have as much flavor immediately after you make it. The flavor needs a chance to develop as the dip hangs out in the fridge!
As for the Greek yogurt, I use non-fat to keep this veggie dip on the lighter side. However, protein- and calcium-packed Greek yogurt has so many health benefits that — even if you opt to use the full-fat version — this recipe will still be wholesome.
And if you find that your Greek Yogurt Dip is too thick once you pull it out of the fridge, you can always thin it out with a little milk (again, one tablespoon at a time) until it reaches your desired dip consistency.
Do I Have to Use Fresh Herbs?
When fresh herbs are readily available or when you already have them on hand, they are fabulous in this dip. But that’s not to say that dried herbs won’t work as well…they totally will! You just have to tweak the amounts since dried herbs are approximately three times more potent than fresh. So for this recipe, you’d use 1 tablespoon dried parsley plus 1 teaspoon dried dill in place of the fresh herbs.
You should also feel free to switch up the types of herbs in this Greek Yogurt Dip. I used fresh parsley and dill, but if you don’t have those or prefer other flavors, simply make the swap! Chives, basil, cilantro, or even thyme would all give this recipe a different and yummy spin.
Can I Turn This Greek Yogurt Dip Into Dressing?
If you’re craving a Greek yogurt dressing instead of dip, this recipe can easily be adapted in order to pour it over salads or use it as a marinade. Go ahead and make the dip as instructed. But also stir in two tablespoons of lemon juice and — if you like — a clove of minced garlic. Then blend in ¼ to 1/3 cup of olive oil or milk (depending on how “rich” you prefer your dressing) until your desired consistency is reached. Chill before serving.
Helpful Tips, Tricks, & Equipment
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- My favorite sea salt is Redmond Fine Sea Salt.
- If you cook with a lot of herbs, an herb stripper is a handy tool that makes the job quicker (and, dare I say, fun).
- For dipping on the go, I like to fill little stainless steel condiment containers with Greek Yogurt Dip and toss ’em in my kids’ lunchboxes with cut up veggies like baby carrots, celery sticks, cherry tomatoes, cucumber slices, and/or sugar snap peas.
- While this recipe would work using plain regular yogurt, the tanginess, creaminess, and thickness of Greek yogurt really does make for the best dip.
- To keep fresh herbs from going brown or getting all wilty, be sure to store them properly. Much like you would do with fresh flowers, trim the bottoms of the stems just a bit. Make sure the leaves are dry. And then place the herbs (stems down) in a glass or mason jar with about an inch of water at the bottom. Loosely cover the glass/jar of herbs with a big plastic bag and store in the fridge.
And there you have it! A fresh, tangy, healthy dip that’s perfect for snacking after school or by the pool. Or serving with raw veggies at the dinner table. Or as the perfect accompaniment for that crudité platter at your next party! I hope you enjoy this creamy and delicious Greek Yogurt Dip as much as my family does.
Greek Yogurt Dip Recipe
GREEK YOGURT DIP
- 2 cups plain non-fat Greek yogurt
- 3 tablespoons finely minced fresh parsley
- 1 tablespoon minced fresh dill
- 4 teaspoons apple cider vinegar
- 1 1/2 teaspoons garlic powder
- 1 teaspoon onion powder
- 1 teaspoon sea salt, plus more to taste
- Freshly ground black pepper, to taste
- Measure the Greek yogurt into a medium bowl. Stir in the parsley, dill, vinegar, garlic powder, onion powder, salt, and pepper until well incorporated. Taste and adjust the seasonings, adding more salt if necessary. Cover and chill (for at least 4 hours, but ideally 8 hours to overnight) to allow the flavors to blend. Garnish with additional fresh herbs, if desired, and serve with raw veggies and/or pita wedges.