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.