Creamy Greek Yogurt Dip
Whip up this creamy Greek yogurt dip in minutes. Made with simple pantry spices, it's a flavorful, high-protein dip perfect for veggies, crackers, and chips.
Servings 4 servings
Calories 111kcal
Ingredients
- 2 cups Plain Greek yogurt 16 ounces; I use Fage 5%
- ¼ teaspoon sea salt
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon Italian seasoning
- 1 tablespoon chives finely chopped
Instructions
- In a medium bowl, add the Greek yogurt, salt, garlic powder, onion powder, and Italian seasoning.2 cups Plain Greek yogurt, ¼ teaspoon sea salt, 1 teaspoon garlic powder, 1 teaspoon onion powder, 1 teaspoon Italian seasoning
- Mix with a rubber spatula.
- Allow the dip to rest at room temperature for 30 minutes to allow the flavors to develop. Use a small spoon to taste and adjust the seasoning as needed.
- Give the dip another quick stir, top with chives, and serve.1 tablespoon chives
Video
Notes
- Seasonings, especially salt, are guidelines. Adjust to taste.
- Resting the dip is important. The flavor really develops after 30 minutes.
- A delicious variation is to swap ½ teaspoon of ground cumin and ½ teaspoon of smoked paprika for the Italian seasoning. However, these spices will alter the color of the dip.
- I recommend using whole-milk yogurt in this recipe. It's richer and creamier than nonfat yogurt. In addition, fat enhances flavor. However, as evident in the comments below, several readers have enjoyed it made with nonfat yogurt.
- For a richer dip, add a tablespoon of mayonnaise or use half yogurt and half sour cream.
- 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. Greek yogurt tends to separate when thawed, turning grainy and watery.
Nutrition
Serving: 0.5cup | Calories: 111kcal | Carbohydrates: 5g | Protein: 11g | Fat: 6g | Saturated Fat: 4g | Sodium: 186mg | Sugar: 4g
