Ingredients
Scale
- 1 cup plain Greek yogurt (full-fat or 2% recommended)
- ⅓ cup basil pesto (store-bought or homemade)
- 1 tablespoon fresh lemon juice
- 1 small clove garlic, finely grated or minced (optional)
- Salt and freshly ground black pepper, to taste
- Optional garnish: extra drizzle of olive oil, fresh basil leaves, pine nuts, cherry tomatoes
For Serving:
- Fresh vegetables (cherry tomatoes, cucumber slices, bell pepper strips, carrots, celery)
- Pita chips or pita bread
- Crackers (water crackers, seed crackers, or whole grain)
- Grilled chicken strips or shrimp
- Crusty bread slices
Instructions
- Prepare your ingredients. If using fresh garlic, grate it finely on a microplane or mince it very finely. Fresh lemon juice should be squeezed and strained to remove seeds. Make sure your Greek yogurt is well-stirred if there’s any liquid separation in the container.
- Combine yogurt and pesto. In a medium mixing bowl, add the Greek yogurt and pesto. Using a spoon or rubber spatula, stir them together until well combined and the mixture is uniform in color—a beautiful pale green with darker green flecks from the pesto.
- Add lemon and garlic. Add the fresh lemon juice and minced garlic (if using) to the yogurt-pesto mixture. Stir well to incorporate all the flavors evenly throughout the dip.
- Season to taste. Taste your dip and season with salt and freshly ground black pepper as needed. Keep in mind that pesto is already salted and flavored, so you may need less salt than you think. Start conservatively and adjust.
- Adjust consistency. If your dip seems too thick, you can thin it slightly by stirring in 1-2 teaspoons of water, milk, or olive oil until you reach your desired consistency. If it’s too thin, add a bit more pesto or a tablespoon more Greek yogurt.
- Rest and chill. For best flavor, cover the bowl with plastic wrap and refrigerate for at least 15-30 minutes before serving. This resting time allows the flavors to meld beautifully. The dip tastes significantly better after chilling.
- Serve. Transfer to your serving bowl, drizzle with a little extra olive oil if desired, and garnish with fresh basil leaves, pine nuts, or halved cherry tomatoes. Serve chilled with your choice of dippers.
Notes
- Pesto quality matters: Use the best quality pesto you can afford—fresh refrigerated pesto from the deli section tastes far superior to shelf-stable jarred versions.
- Yogurt consistency: Use only Greek yogurt, not regular yogurt. Regular yogurt is too thin and will create a runny dip.
- Make it dairy-free: Use dairy-free Greek yogurt (like Kite Hill or Silk) and ensure your pesto is dairy-free (made without Parmesan cheese).
- Adjust pesto ratio: Start with ⅓ cup pesto and add more to taste. Some prefer a more subtle pesto flavor, while others want it bolder.
- Storage tip: The dip may separate slightly in storage. Simply stir well before serving.
- Prep Time: 5 minutes
- Cook Time: 0 minutes
- Category: Appetizer
- Method: No-Cook
- Cuisine: Mediterranean
- Diet: Gluten Free
Nutrition
- Serving Size: 3 tablespoons
- Calories: 65
- Sugar: 2g
- Sodium: 125mg
- Fat: 4g
- Saturated Fat: 1g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 4g
- Fiber: 5g
- Protein: 5g
- Cholesterol: 5mg