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Herbed Yogurt Dip

Raven Higheagle


There's nothing terribly complicated about this recipe, but I do love the fact that it's made with all yogurt — so many herbed dips are made with a mixture of sour cream and mayonnaise, making for a heavier and not-so-healthy appetizer. This recipe is different: it's thick and creamy, yet simultaneously light and tangy. You can double (or triple!) the recipe and make it a few days in advance so you've always got a bit in the refrigerator.


☆☆☆☆☆ 0 votes

Makes 2 Cups
24 Hr 10 Min


  • 2 c
    plain yogurt (greek-style preferred)
  • 2 Tbsp
    minced green onion, white and light green parts only
  • 6 Tbsp
    finely chopped flat-leaf parsley
  • 2 Tbsp
    chopped fresh dill
  • 2 Tbsp
    chopped fresh chives
  • 2 Tbsp
    thinly-sliced fresh basil
  • 2 tsp
    sherry vinegar
  • 2 tsp
    fresh lemon juice
  • ·
    salt and pepper, to taste
  • ·
    fresh vegetables, pita bread, chips and crackers, to serve

How to Make Herbed Yogurt Dip


  1. In a small bowl, whisk all ingredients together.
  2. Taste and adjust the seasoning, adding salt and pepper to taste.
  3. Cover and refrigerate for 24 hours.
  4. Serve with your favorite fresh vegetables, pita bread, chips or crackers.
  5. Cover and refrigerate leftovers and enjoy within 3 to 4 days.

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