Ingredients
Scale
Base Recipe:
- 1 cup plain Greek yogurt (full-fat, 2%, or non-fat)
- 1½ tablespoons fresh lemon juice (about ½ lemon)
- ½ teaspoon lemon zest
- 2 tablespoons fresh dill, finely chopped
- 2 tablespoons fresh parsley, finely chopped
- 1 tablespoon fresh chives, finely chopped
- 1 clove garlic, minced or grated
- 1 tablespoon extra virgin olive oil (optional)
- ¼ teaspoon salt (adjust to taste)
- ⅛ teaspoon black pepper
Optional Additions:
- 1 tablespoon fresh mint, chopped
- ½ teaspoon honey (for slight sweetness)
- ¼ teaspoon cumin or coriander
- Pinch of red pepper flakes
- 1 tablespoon tahini (for nutty richness)
Instructions
Make the Dip:
- Prepare Ingredients: Wash and thoroughly dry all fresh herbs. Pat them with paper towels to remove excess moisture—wet herbs dilute the dip. Finely chop dill, parsley, and chives. Zest the lemon (zest before juicing!), then cut and juice to get 1½ tablespoons juice. Mince or grate the garlic very finely.
- Combine Base: In a medium mixing bowl, add 1 cup Greek yogurt. If the yogurt has liquid on top, stir it in or pour it off—your preference.
- Add Citrus: Add the fresh lemon juice and lemon zest to the yogurt. The acid will help thin the yogurt slightly while adding bright flavor.
- Add Herbs and Garlic: Add all the chopped fresh herbs (dill, parsley, chives) and the minced garlic to the bowl.
- Add Oil and Seasonings: Drizzle in the olive oil (if using). Add salt and black pepper.
- Mix Thoroughly: Using a whisk or fork, stir everything together vigorously until completely combined and smooth. Make sure the herbs are evenly distributed throughout the yogurt with no clumps remaining. The dip should be uniformly pale green with visible herb flecks.
- Taste and Adjust: This is the crucial step! Taste the dip and adjust seasonings as needed:
- Needs more tang? Add more lemon juice, ½ teaspoon at a time
- Needs more brightness? Add a little more lemon zest
- Needs more salt? Add a pinch at a time until flavors pop
- Too thick? Thin with a little water, olive oil, or more lemon juice
- Needs more herb flavor? Add more chopped herbs
- Rest: Cover and refrigerate for at least 15-30 minutes before serving if time allows. This resting period allows the flavors to meld and develop, creating a more cohesive, flavorful dip. The garlic and herbs infuse into the yogurt, and the lemon mellows slightly.
- Serve: Transfer to a serving bowl. Drizzle with a little extra olive oil, sprinkle with fresh herbs, and add a twist of lemon zest on top for beautiful presentation. Serve chilled or at cool room temperature.
Notes
- Yogurt Thickness: If your yogurt is too thin, place it in a fine-mesh strainer over a bowl and refrigerate for 30 minutes to drain excess whey.
- Fresh Herbs Essential: Dried herbs don’t work well here—the fresh herbs are what make this dip special.
- Garlic Intensity: Raw garlic is pungent. Start with 1 clove and add more if desired. The flavor intensifies as it sits.
- Make it Thicker: Add 1-2 tablespoons cream cheese for extra richness and thickness.
- Storage: Keeps in an airtight container in the refrigerator for 5-7 days. Flavors develop and improve over the first 24 hours.
- Serving Temperature: Best served chilled or at cool room temperature, not ice-cold.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Sauce
- Method: No-Cook
- Cuisine: Mediterranean
- Diet: Gluten Free
Nutrition
- Serving Size: 3 tablespoons
- Calories: 45
- Sugar: 2g
- Sodium: 85mg
- Fat: 2g
- Saturated Fat: 0g
- Unsaturated Fat: 1g
- Trans Fat: 0g
- Carbohydrates: 3g
- Fiber: 0g
- Protein: 4g
- Cholesterol: 3mg