My entire family loves this homemade Greek yogurt dip that you mix by hand. It's ready in ten minutes! This dip goes perfectly with cut-up veggies, cheese crisps, or plain pork rinds, and it keeps well in the fridge for several days.
I enjoy fresh-cut vegetables just as they are. 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 and perfectly seasoned! I make a fresh batch every few days because we go through them fast. It's perfect with veggies, but, just like cream cheese dip and sour cream dip, it also pairs well with pork rinds, chips, and crackers.
Ingredients
See the recipe card for exact measurements. Here are my comments on some of the ingredients.
- Greek yogurt: It's best to use whole-milk yogurt in this recipe. Reduced-fat or low-fat yogurts are not as creamy or tasty.
- To season: Salt, pepper, ground cumin, and chili powder.
- Fresh herbs: Parsley or cilantro. Personally, I like the bold flavor of cilantro. Make sure the herbs are finely chopped for the best texture. If you don't have fresh herbs - cilantro or parsley - use ½ teaspoon of dried herbs instead.
- Optional topping: Chopped chives. They add flavor but are mostly used as a pretty garnish.
Instructions
The detailed instructions and step-by-step photos are included in the recipe card. Here's a quick overview.
Add all the ingredients to a small serving bowl.
Mix them by hand with a rubber spatula. There's no need for any special equipment!
Allow the dip to rest for ten minutes at room temperature before serving. This step is not mandatory, but it's recommended, as it enables the flavors to meld. Serve the dip with veggies, chips, or crackers.
Wow! I used non fat Greek yogurt but gosh! What a taste. Absolutely love it. I used all dried ingredients and it was still great! Had it with chicken skewers and rice. Lovely.
Carolyne
Read more comments
Wow! I used non fat Greek yogurt but gosh! What a taste. Absolutely love it. I used all dried ingredients and it was still great! Had it with chicken skewers and rice. Lovely.Recipe Tips
- While allowing the dip to rest for ten minutes before serving is not mandatory, it does improve it by allowing the flavors to meld, so I highly recommend this extra step.
- Storage tips: This dip keeps well in the fridge in an airtight container for 4-5 days. It's also very portable. I pack it in small containers with an ice pack for lunches, and it stays fresh for several hours. I don't recommend freezing this dip. Its texture won't survive freezing and thawing.
Serving Suggestions
This dip is perfect with fresh-cut veggies or plain pork rinds. My kids love dipping baby carrots into it, while I prefer sliced cucumbers and red bell peppers.
Apart from making this dip for my kids as a way to entice them to eat their vegetables, I also make this dip for our grown-up guests, serving it surrounded by veggies, cheese crisps, salami chips, and keto cheese chips.
Sometimes I use this dip to top halved hard-boiled eggs for lazy deviled eggs.
Recipe Card
Easy Greek Yogurt Dip
Video
Ingredients
- 1 cup Greek yogurt - plain, whole milk
- ½ teaspoon sea salt
- ¼ teaspoon black pepper
- ½ teaspoon ground cumin
- 1 teaspoon chili powder
- ¼ cup parsley - finely chopped, or cilantro
Optional garnish:
- 2 tablespoons chives - finely chopped
Instructions
- In a small serving bowl, add the Greek yogurt, salt, pepper, chili powder, ground cumin, and chopped parsley.
- Mix with a small rubber spatula.
- Allow the dip to rest for ten minutes at room temperature before serving to allow the flavors to meld. This step is not mandatory, but it does improve the dip's flavor.
- Give the dip another quick stir, then serve it with cut-up veggies, cheese crisps, or plain pork rinds.
Notes
- While allowing the dip to rest for ten minutes before serving is not mandatory, it does improve it by allowing the flavors to meld, so I highly recommend this extra step.
- I don't recommend using reduced-fat or nonfat yogurt in this recipe.
- This dip keeps well in the fridge in an airtight container for 4-5 days. It's also very portable. I pack it in small containers with an ice pack for lunches, and it stays fresh for several hours.
- I don't recommend freezing this dip. Its texture won't survive freezing and thawing.
Nutrition per Serving
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Disclaimers
Most recipes are low-carb and gluten-free, but some are not. Recommended and linked products are not guaranteed to be gluten-free. Nutrition info is approximate. Please verify it independently. The carb count excludes non-nutritive sweeteners. Please read these Terms of Use before using any of my recipes.
Rosalyn says
So easy, so quick, so tasty! This dip is great with tortilla chips, corn chips or potato chips - Thank you!
Vered DeLeeuw says
Wonderful, Rosalyn! I'm so glad you enjoyed this dip.
Carolyne says
Wow! I used non fat Greek yogurt but gosh! What a taste Absolutely love it. I used all dried ingredients and is still great! Had chicken skewers and rice. Lovely.
Vered DeLeeuw says
I'm so glad you liked this dip, Carolyne! Thanks for leaving a review.
Shelley says
I used Costco nonfat Greek yogurt and it was still tasty. I recommend chopping the parsley very fine, as it can be a bit overwhelming.
Vered DeLeeuw says
I'm glad you liked it, Shelley! Thank you for the feedback.