An easy ten-minute recipe for a tasty homemade Greek yogurt dip that you mix by hand. It goes perfectly with cut-up veggies, cheese crisps, or plain pork rinds. And it keeps well in the fridge for several days.
I happen to really like 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. It is perfectly seasoned! I make a fresh batch every few days because we go through them really fast. It's perfect with veggies, but it also goes great with crackers or chips.
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Ingredients
You'll only need a few simple ingredients to make this tasty 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 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. Make sure they are fresh! A stale spice can easily ruin a dish.
Fresh herbs: Either parsley or cilantro. Personally, I like the bold flavor of cilantro. For the best texture, make sure they are finely chopped.
Instructions
How to make Greek yogurt dip? It's easy! Scroll down to the recipe card for the detailed instructions. Here are the basic steps:
1. Simply mix all the ingredients together in a small serving bowl. You can mix them by hand. There's no need for any special equipment.
2. Allow the dip to rest for 15 minutes at room temperature before serving. This step is not mandatory, but it's recommended. It will enable the flavors to meld.
Variations and substitutions
I love this recipe as is and almost always make it as written. But in case you'd like to vary the basic recipe, here are a few ideas for you:
- You can obviously replace the Greek yogurt with sour cream if you prefer. Not surprisingly, it's tastier and creamier with sour cream. Although if you use full-fat Greek yogurt, the difference is not very noticeable. As mentioned above, I don't recommend using low-fat or nonfat Greek yogurt to make this dip. It won't be as good.
- I use Celtic sea salt because I think it's delicious. You can obviously use any salt you like when making this recipe.
- You can also vary your seasonings. I really like cumin and chili powder, but I'm thinking that smoked paprika and oregano would be great too.
- And if you don't have fresh herbs - cilantro or parsley - simply omit them and use dried herbs instead. ½ teaspoon per herb sounds about right.
Serving suggestions
This dip is perfect with fresh-cut veggies for dipping, or with plain pork rinds. I make it quite often for my kids. They love dipping baby carrots into it.
But I also make this dip for our grown-up guests, serving it surrounded by cheese crisps, plain pork rinds or salami chips and cut-up veggies. And not just for guests! This is actually one of my favorite lunches.
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 lunches in small containers with an ice pack, and it stays fresh for several hours.
Frequently asked questions
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, dressing, and in many other recipes. The yogurt does have more tang and is less creamy, though.
I don't recommend freezing it. As discussed above, you can store it in the fridge for several days. But it shouldn't be frozen.
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Recipe card
Greek Yogurt Dip for Vegetables
INGREDIENTS
- 1 cup plain whole milk Greek yogurt
- ½ teaspoon sea salt
- ¼ teaspoon black pepper
- ½ teaspoon ground cumin
- 1 teaspoon chili powder
- ¼ cup finely chopped parsley or cilantro
INSTRUCTIONS
- Mix all the ingredients together in a small serving bowl.
- Allow the dip to rest for 10-15 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 it another quick stir, then serve it with cut-up veggies, cheese crisps, or plain pork rinds.
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NOTES
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NUTRITION PER SERVING
Vered DeLeeuw, LL.M., CNC, has been following a low-carb real-food diet and blogging about it since 2011. She's a Certified Nutrition Coach (NASM-CNC), has taken courses at the Harvard School of Public Health, and has earned a Nutrition and Healthy Living Certificate from Cornell University. Her work has appeared in several major media outlets, including Healthline, HuffPost, Today, Women's Health, Shape, and Country Living. 
