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.
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Notes
You may use low-fat or full-fat Greek yogurt in place of the non-fat.
Feel free to add or substitute your favorite herbs.
Dried herbs are approximately three times more potent than fresh. So for this recipe, you may substitute 1 tablespoon dried parsley plus 1 teaspoon dried dill in place of the fresh herbs.
This Greek Yogurt Dip must be chilled for (at least) several hours in order for the flavors to develop...it will taste bland when you first make it.
If the dip is too thick after chilling, thin it out with a little milk (1 tablespoon at a time) until it reaches your desired consistency.