It goes perfectly with cut-up veggies, cheese crisps, or plain pork rinds. And it keeps well in the fridge for several days. I happen to really like fresh-cut vegetables. I like them raw, just as they are, or maybe with a sprinkle of salt. But sometimes having a tasty dip for them is nice. My kids certainly prefer to eat raw veggies with a dip. This wonderfully flavorful Greek yogurt dip is so creamy. It is perfectly seasoned! I make a fresh batch every few days because we go through them really fast. It’s perfect with veggies, but it also goes great with crackers or chips.
Ingredients
You’ll only need a few simple ingredients to make this tasty dip. The exact measurements are listed in the recipe card below. Here’s an overview of what you’ll need:
Greek yogurt: It’s best to use whole-milk yogurt in this recipe. Reduced-fat or low-fat yogurts are not as creamy and also not as tasty.Salt and pepper: Freshly ground black pepper is the most flavorful, and in a no-cook recipe like this one, the difference is noticeable.Spices: Ground cumin and chili powder. Make sure they are fresh! A stale spice can easily ruin a dish.Fresh herbs: Either parsley or cilantro. Personally, I like the bold flavor of cilantro. For the best texture, make sure they are finely chopped.
Instructions
Expert tip
While allowing the dip to rest for 10-15 minutes before serving it is not mandatory, it does improve its flavor by allowing the flavors to meld. Simply mix all the ingredients together in a small serving bowl. You can mix them by hand. There’s no need for any special equipment. Allow the dip to rest for 15 minutes at room temperature before serving. This step is not mandatory, but it’s recommended. It will enable the flavors to meld.
Frequently asked questions
Variations
I love this recipe as is and almost always make it as written. But in case you’d like to vary the basic recipe, here are a few ideas for you:
You can obviously replace the Greek yogurt with sour cream if you prefer. Not surprisingly, it’s tastier and creamier. Although if you use full-fat Greek yogurt, the difference is not very noticeable. As mentioned above, I don’t recommend using low-fat or nonfat Greek yogurt. It won’t be as good.I use Celtic sea salt because I think it’s delicious. You can obviously use any salt you like when making this recipe.You can also vary your seasonings. I really like cumin and chili powder, but I’m thinking that smoked paprika and oregano would be great too.If you don’t have fresh herbs - cilantro or parsley - simply omit them and use dried herbs instead. ½ teaspoon per herb sounds about right.
Serving suggestions
This dip is perfect with fresh-cut veggies for dipping, or with plain pork rinds. I make it quite often for my kids. They love dipping baby carrots into it. But I also make this dip for our grown-up guests, serving it surrounded by cheese crisps, plain pork rinds or salami chips and cut-up veggies. And not just for guests! This is actually one of my favorite lunches.
Storing leftovers
This dip keeps well in the fridge, in an airtight container, for 4-5 days. It’s also very portable. I pack it in lunches in small containers with an ice pack, and it stays fresh for several hours.
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Recipe card
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