Satisfy your creamy cravings with a healthy alternative to store-bought ranch or blue cheese dressing.
As one of the most versatile protein-packed ingredients you can use, Greek yogurt makes the perfect base for this delicious dip. It’s creamy yet savory, with a rich harmony of garlic, onion, and fresh herbs that evokes springtime energy. Whether you pair it with raw veggie sticks, Baked Falafel, or Kofta Kebabs, the dipping possibilities are endless!
That’s what makes this one such a crowd-pleaser. I like to bring this dip to picnics in the spring and summer alongside farm-fresh local veggies and gluten-free crackers. But however you serve it, your friends and family will fall in love with it.
It’s an especially good dip for introducing kids to new foods and expanding their palates while keeping the texture nice and simple so they’re not overwhelmed. (Talk about a great way to get them to eat their veggies, too!)
Is Greek Yogurt Dip Healthy?
This dip isn’t just delicious; it’s super healthy too! Greek yogurt is protein-rich, full of calcium, and has plenty of probiotics that support gut health. With no added sugars, preservatives, or gluten, this is an agreeable recipe for most diets.
That being said, if you’d like to make it dairy-free and vegan, you can easily swap out Greek yogurt for a plant-based option. I prefer cashew yogurt because it’s the creamiest, so it adds a similar (but not identical) texture to the dip.
What’s so Great About Greek Yogurt?
Other than its fantastic taste and high protein content, what makes Greek yogurt so special? Why is it used in so many classic dips and sauces, yet it can also be used in smoothies? Firstly: its flavor. It is neutral enough to be made into both savory and sweet recipes, and brings a unique creaminess to any dish.
But how is it made? Well, Greek yogurt is made by removing the whey and milky liquids so that it becomes thicker, creamier, and tangier than regular yogurt. It’s usually strained like cheese to remove excess liquid further, but some yogurt makers also spin it at high speeds to get rid of the whey.
This is why it’s more nutrient-dense, and so creamy-dreamy! Less liquid, more yum!
FAQs & Tips
This dip tastes best when it’s been sitting for a few hours to let the flavors mingle, so feel free to make it ahead of time and store it covered in the fridge overnight. It will last in the fridge for 5 to 7 days, so you can use it throughout the week for various savory treats. I don’t recommend freezing it, as this will ruin its texture.
While both dips have a base of Greek yogurt, Tzatziki is also made with cucumbers, which create a chunkier texture. This dip is velvety smooth, and also has more earthly flavors from the parsley, garlic, and onion which tzatziki does not have.
I suggest using 1 tablespoon of lemon juice instead of 2, or you can add 1 to 2 teaspoons of honey for more sweetness to balance out the tang. But as it is, this dip shouldn’t be too tangy because unlike other recipes, this one doesn’t include sour cream.
Serving Suggestions
Other than the dippables I mentioned before, I also recommend trying it with Chickpea Fritters, Maple Oven Roasted Sweet Potatoes, Zucchini Fries, or Garlic Fries. Really, there are plenty of possibilities, so play with your favorites and make a buffet of dipping options.
You can also spread this sauce on some succulent Lamb Chops or a fluffy Falafel Burger. Whether you use it in a main, side, or snack, your meal will be marvelous!
Greek Yogurt Dip
Ingredients
- 2 cups plain Greek yogurt
- 2 tablespoons fresh lemon juice
- 3/4 teaspoon garlic powder
- 3/4 teaspoon onion powder
- Sea salt to taste
- Freshly ground black pepper to taste
- 2 tablespoons fresh dill chopped
- 2 tablespoons fresh parsley chopped
Instructions
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In a medium bowl, combine Greek yogurt, lemon juice, garlic powder, onion powder, sea salt, and black pepper. Taste and adjust seasonings as needed.
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Stir in the chopped dill and parsley until well-mixed.
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Transfer the dip to a serving bowl and serve with fresh vegetables or pita chips.
Nutrition
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