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


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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


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

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About Herbed Yogurt Dip

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