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. 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 and perfectly seasoned! I make a fresh batch every few days because we go through them fast. It's perfect with veggies, but it also pairs well with chips and crackers.
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Ingredients
You'll only need a few simple ingredients to make this 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.
- Fresh herbs: Either parsley or cilantro. Personally, I like the bold flavor of cilantro. Make sure the herbs are finely chopped for the best texture.
Variations
- You can replace the Greek yogurt with sour cream to make a sour cream dip. Not surprisingly, it's tastier and creamier.
- I use sea salt, but you can use any salt you like when making this recipe.
- You can also vary your seasonings. For example, add ½ teaspoon of garlic powder, replace the chili powder with smoked paprika, and substitute dried oregano for the cumin.
- If you don't have fresh herbs - cilantro or parsley - use ½ teaspoon of dried herbs instead.
Instructions
Scroll down to the recipe card for detailed instructions. Here are the basic steps for making this dip:
Add all the ingredients in 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 with veggies, chips, or crackers.
Expert Tip
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.
Recipe FAQs
Greek yogurt is more heavily strained, removing more of the whey. The result is thicker yogurt with less sugar and more protein.
Yes. Whole-milk Greek yogurt and sour cream are pretty much interchangeable in dips, dressings, and many other recipes. The yogurt has more tang and is less creamy, though.
I don't recommend freezing it. You can store it in the fridge for several days, but it shouldn't be frozen.
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.
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 small containers with an ice pack for lunches, and it stays fresh for several hours.
As mentioned above, I don't recommend freezing this dip. Its texture won't survive freezing and thawing.
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Recipe Card
Greek Yogurt Dip
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
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.
Video
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
Cup measurements refer to the standard American cup, which is 240 milliliters. Most of my recipes are low-carb (or keto) and gluten-free, but some are not. Please verify that a recipe fits your needs before using it. Recommended and linked products are not guaranteed to be gluten-free. Nutrition info is approximate, and the carb count excludes non-nutritive sweeteners. Nutrition info may contain errors, so please verify it independently. Recipes may contain errors, so please use your common sense when following them. Please read these Terms of Use carefully before using any of my recipes.
Carolyne
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
I'm so glad you liked this dip, Carolyne! Thanks for leaving a review.
Shelley
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
I'm glad you liked it, Shelley! Thank you for the feedback.