Why you’ll love it
With tang and freshness from yogurt, parsley, dill and lemon juice, and added flavour from some simple dried spices, this yogurt dip is delicious served with everything from crudites to cooked meats.
It takes just 5-10 minutes to make and one bowl and it’s ready for all your dipping needs. The other great thing about this yogurt dip, is it’s so versatile; adjust the ingredients to what you have on hand or what you love, it’s so easy. It’s great used as a yogurt sauce for lamb kebabs too!
Mix it up and serve it with raw veggies as a healthy after-school snack or snack platter when you have guests around. Add some cucumber slices, sticks of carrots, slices of apples, grape tomatoes, pita chips or crackers, and any of your other favourite vegetables.
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Ingredients you’ll need
Jump to the recipe for full ingredients and instructions.
- Plain Greek yogurt or natural yogurt: I’ve made this dip with both Greek and natural yogurt and they both work. The full fat versions have the best flavour.
- Herbs: I use fresh parsley and fresh dill in my dip but other herbs will work great too like coriander (cilantro), fresh mint or chives.
- Spices: I use a combination of dried spices in this yogurt dip and I love this simple combo. A little cumin and garlic powder give flavour; a touch of pepper adds a little heat and flavour too and salt intensifies everything. You can swap the garlic powder for fresh garlic cloves, though I find the powder just disperses the flavour through the dip better.
- Lemon juice: Just a little lemon juice adds tang and freshness. You can swap it for lime juice.
How to make yogurt dip
This yogurt sauce is a simple mix and eat recipe.
- While fresh herbs are definitely best if they’re in season, dried herbs will work too. Dried herbs are stronger in the same quantities though so you’ll want to cut them down but half.
- You can swap the garlic powder for onion powder or just add some onion powder in as well as.
- If you want to sweeten your dip and balance the sourness a little, try adding a little honey or maple syrup but don’t add too much.
- Want to make a spicy yogurt sauce? Add some sriracha to taste.
- Add some lemon zest too for even more lemon flavour without the extra tang.
This yoghurt dip is best eaten fresh. Store it in an airtight container in the refrigerator for up to a day. Give it a good mix up before serving.
Did you try this recipe for yogurt dip?
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- 2 cups full fat Greek yogurt (or natural yoghurt)
- 2 tablespoons finely chopped fresh parsley
- 1 tablespoon chopped fresh dill
- 1 teaspoon ground cumin
- ½ teaspoon garlic powder
- ½ teaspoon freshly cracked black pepper
- ¼ teaspoon fine sea salt
- Squeeze of lemon juice (about ¼ of a lemon)
For best results, always weigh ingredients where a weight is provided
- Combine the yogurt, parsley, dill, cumin, garlic, pepper and salt. Mix well.
- Squeeze in a little lemon juice and mix again. Taste and add more lemon juice or salt to taste.
- I top mine with a drizzle of extra virgin olive oil, and a sprinkle of cumin and chopped parsley.
- Please take a moment to leave a comment & rating. It's appreciated and so helpful.
- Tablespoons: I use a standard Australian 20ml tablespoon (equal to 4 teaspoons). Check yours before measuring.
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