Creamy Greek Yogurt Herb Dip

This creamy Greek yogurt herb dip is fresh, tangy, and bursting with summer flavor—without the guilt. Made with chopped herbs, lemon juice, and a hint of garlic, it's the ultimate dip for poolside snacking, wine tasting events, or beachside picnics.

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Course: Appetizer, Snack

Cuisine: Greek, Mediterranean

Keyword: Greek Yogurt Dip, Herb Dip, Summer Dip, Healthy Dip, Mediterranean Dip

Prep Time: 15

Cook Time: 0

Resting Time: 30

Total Time: 45

Servings: servings

Calories: 98kcal

Equipment

Mixing Bowl
Rubber Spatula

Ingredients

Dip Base

2 cups plain Greek yogurt full-fat for creaminess, though 2% works well too
3 tablespoons extra virgin olive oil
2 cloves garlic finely minced
2 tablespoons fresh lemon juice
1 teaspoon lemon zest

Fresh Herbs

1/4 cup fresh dill finely chopped
1/4 cup fresh parsley finely chopped
2 tablespoons fresh chives finely chopped
1 tablespoon fresh mint finely chopped (optional)

Seasonings

1 teaspoon sea salt
1/2 teaspoon freshly ground black pepper
1/4 teaspoon dried oregano

Instructions

Spoon the Greek yogurt into a medium mixing bowl and drizzle with olive oil. Using a rubber spatula, gently fold them together until just combined, maintaining the yogurt's natural thickness.
Add minced garlic, lemon juice, and lemon zest to the yogurt mixture. Stir gently to combine.
Fold in the chopped dill, parsley, chives, and mint (if using). Save a small pinch of each herb for garnishing later.
Add salt, pepper, and dried oregano, then taste and adjust seasonings as needed. For beach outings, season slightly stronger than you think necessary as cold temperatures dull flavors.
Cover the bowl with plastic wrap and refrigerate for at least 30 minutes, though 2 hours is ideal. This resting period allows the flavors to harmonize.
Before serving, garnish with reserved fresh herbs and a drizzle of olive oil if desired.

Notes

For best results, allow the dip to rest for at least 30 minutes before serving to enhance flavor compounds. If you're sensitive to raw garlic, try roasting it first for a milder, sweeter flavor. This dip can be stored in an airtight container in the refrigerator for up to 4 days.

Serving suggestions: Serve with colorful crudités, whole grain crackers, pita chips, or use as a spread on grilled flatbread. For picnics, create individual dip cups in mason jars to prevent contamination.

Substitution options: No Greek yogurt? Use plain regular yogurt strained through cheesecloth for 2 hours. Vegan? Substitute with unsweetened coconut yogurt. For herb variations, try basil or tarragon instead of mint.

Nutrition

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