Greek Yogurt Dip - Healthy Recipes Blog (2024)

This is an easy ten-minute recipe for a tasty homemade Greek yogurt dip that you mix by hand.

It goes perfectly with cut-up veggies, cheese crisps, or plain pork rinds. And it keeps well in the fridge for several days.

I happen to really like fresh-cut vegetables. I like them raw, just as they are, or maybe with a sprinkle of salt. But sometimes having a tasty dip for them is nice. My kids certainly prefer to eat raw veggies with a dip.

This wonderfully flavorful Greek yogurt dip is so creamy. It is perfectly seasoned! I make a fresh batch every few days because we go through them really fast. It's perfect with veggies, but it also goes great with crackers or chips.

Ingredients

You'll only need a few simple ingredients to make this tasty dip. The exact measurements are listed in the recipe card below. Here's an overview of what you'll need:

• Greek yogurt: It's best to use whole-milk yogurt in this recipe. Reduced-fat or low-fat yogurts are not as creamy and also not as tasty.
• Salt and pepper: Freshly ground black pepper is the most flavorful, and in a no-cook recipe like this one, the difference is noticeable.
• Spices: Ground cumin and chili powder. Make sure they are fresh! A stale spice can easily ruin a dish.
• Fresh herbs: Either parsleyor cilantro. Personally, I like the bold flavor of cilantro. For the best texture, make sure they are finely chopped.

Instructions

Expert tip

While allowing the dip to rest for 10-15 minutes before serving it is not mandatory, it does improve its flavor by allowing the flavors to meld.

Frequently asked questions

Variations

I love this recipe as is and almost always make it as written. But in case you'd like to vary the basic recipe, here are a few ideas for you:

• You can obviously replace the Greek yogurt with sour cream if you prefer. Not surprisingly, it's tastier and creamier. Although if you use full-fat Greek yogurt, the difference is not very noticeable. As mentioned above, I don't recommend using low-fat or nonfat Greek yogurt. It won't be as good.
• I use Celtic sea salt because I think it's delicious. You can obviously use any salt you like when making this recipe.
• You can also vary your seasonings. I really like cumin and chili powder, but I'm thinking that smoked paprika and oregano would be great too.
• If you don't have fresh herbs - cilantro or parsley - simply omit them and use dried herbs instead. ½ teaspoon per herb sounds about right.

Serving suggestions

This dip is perfect with fresh-cut veggies for dipping, or with plain pork rinds. I make it quite often for my kids. They love dipping baby carrots into it.

But I also make this dip for our grown-up guests, serving it surrounded by cheese crisps, plain pork rindsor salami chips and cut-up veggies. And not just for guests! This is actually one of my favoritelunches.

Storing leftovers

This dip keeps well in the fridge, in an airtight container, for 4-5 days. It's also very portable. I pack it in lunches in small containers with an ice pack, and it stays fresh for several hours.

Recipe Card

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