Development recipe. Not yet kitchen-tested; timing, yield and storage guidance are provisional. Images are illustrative.
Greek Yogurt Herb Dip
A thick, tangy yogurt dip with dill, chives and lemon for a plate of crisp vegetables.
- Prep10 min
- Chill20 min
- Total30 min
- Serves8
Illustrative serving suggestion.
Ingredients
- 1 cup / 240 g plain whole milk Greek yogurt, pasteurized
- 2 tablespoons chopped fresh dill
- 2 tablespoons chopped fresh chives
- 1 tablespoon lemon juice
- 1 teaspoon olive oil
- ½ teaspoon garlic powder
- ¼ teaspoon fine salt
- ¼ teaspoon black pepper
- 4 cups prepared cucumber spears, carrot sticks and bell pepper strips, for serving
Method
- Stir yogurt, dill, chives, lemon juice, oil, garlic powder, salt and pepper together until evenly mixed.
- Cover and refrigerate for 20 minutes so the flavors can come together.
- Stir again and serve with the prepared vegetables. Yield is approximately 1¼ cups dip: eight portions of about 2½ tablespoons, with vegetables.
Equipment
- Mixing bowl
Storage
Keep refrigerated. Proposed quality window: use within 3 days, or sooner if any ingredient’s date requires it. Use a clean spoon and keep the serving bowl chilled during extended serving.
Variations
- Use parsley instead of dill for a different herb profile.
Allergens
Milk. Check the labels of the products you buy and consider cross-contact; this is not an allergen-free promise.
Explore the product concept
Optional. These Simply Pasture product concepts are not required to make this recipe and are not available for purchase.
Kitchen safety
Use pasteurized dairy and rinse fresh produce under running water. Keep perishable ingredients and the finished food at 40°F / 4°C or below. Refrigerate within 2 hours, or within 1 hour when the temperature is above 90°F / 32°C. Follow the earlier of the recipe’s storage guidance and an ingredient’s limit. Keep ready-to-eat food separate from raw meat and its juices.
- Preventing Food Poisoning — Centers for Disease Control and Prevention
