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–+ servings
creamy greek yogurt chip dip

Greek Yogurt Chip Dip

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Prep Time 10 minutes
Resting Time 30 minutes
Total Time 40 minutes
Course Appetizer
Cuisine American
Servings 6 servings

Equipment

  • 1 Mixing bowl
  • 1 whisk or spoon
  • 1 Measuring spoons set
  • 1 Measuring cups set
  • 1 Plastic wrap or lid
  • 1 serving bowl

Ingredients
  

  • 2 cup Greek yogurt plain full-fat or 2%
  • 2 tablespoon olive oil extra-virgin
  • 1 teaspoon lemon juice freshly squeezed
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon dried dill
  • 0.5 teaspoon dried parsley
  • 0.5 teaspoon fine sea salt
  • 0.25 teaspoon black pepper freshly ground
  • 0.25 teaspoon smoked paprika optional
  • 2 tablespoon chives fresh optional; finely chopped

Instructions
 

  • Add the Greek yogurt to a mixing bowl.
  • Pour in the olive oil and lemon juice and whisk until smooth and creamy.
  • Stir in the garlic powder, onion powder, dried dill, dried parsley, salt, pepper, and smoked paprika until evenly combined.
  • Fold in the chopped chives, if using, and taste to adjust salt or lemon juice as needed.
  • Cover the bowl tightly with plastic wrap or a lid and refrigerate for at least 30 minutes to let the flavors meld.
  • Transfer the dip to a serving bowl and serve chilled with chips, crackers, or fresh vegetables.

Notes

For best flavor, let the dip rest longer—up to a few hours or overnight—so the herbs fully hydrate and the seasoning balances; if it thickens too much in the fridge, whisk in a teaspoon or two of water or lemon juice to loosen it, and always taste again before serving, since cold temperatures can dull seasoning and may require a pinch more salt or acid.
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