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


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.

About Herbed Yogurt Dip