I am a firm believer that if you have a great go-to dip recipe (and you just need one!) you will be significantly less stressed anytime you are a) hosting a party b) attending a potluck or c) craving dip.
Shout out to Real Simple food director Dawn Perry for introducing us to this yogurt-based dip—and for teaching us that dips don't need specific measurements. Don't let that scare you—it simply means you can use your favorite herbs (or whatever herbs you have on hand), and you can season it with salt, pepper, and lemon juice until it reaches your desired flavor. We like a generous amount of parsley and dill, but if you want to throw in some mint (or even fresh thyme!) it will be just as lovely. After you've made it once, you won't need to refer back to the recipe at all—you'll be a pro at creating this tangy, herb-y dip. Scallions add a subtle onion flavor (much welcomed in any creamy dip), and you could totally grate a garlic clove and throw it in there as well.
There's two more great things about this dip: it's made with protein-packed Greek yogurt, making it a healthy alternative to a decadent ranch dip. And secondly, it's just as good with crackers and crudité as it is stuffed into a pita with a chickpea greek salad. Basically, it doubles as an appetizer as well as a stand-in for tzatziki.
Trust us when we say you'll be the hit of the party if you bring this dip this holiday season. It's a refreshing alternative to an often caloric-laden appetizer spread, and it won't leave you too full to enjoy the main course. Enjoy!
Lemon-y Herb Greek Yogurt Dip
- 1 17.6 oz container 2 percent plain Greek yogurt (about 2 cups)
- 4 oz. (1/2 cup) sour cream or creme fraiche
- 1 small bunch parsley, chopped
- handfuls of chopped scallions, chopped fresh dill, and chopped chives
- juice and zest of 1 lemon
- salt and pepper, to taste
In a medium-sized bowl, combine the yogurt and sour cream. Add the parsley, scallions, dill, and chives until you've reached a balance you like (reserve some herbs for garnish). Add the lemon zest and juice, and season generously with salt and pepper. Top with additional herbs and serve with pita chips, crackers (we like Good Thins Sweet Oat and Flax), and crudite—think carrots, radishes, broccoli, etc.