Ingredients
1 cup plain Greek yogurt (non-fat or whole milk)
3 tablespoons fresh lemon juice
1 teaspoon minced garlic
2 tablespoons chopped fresh dill
1 tablespoon chopped fresh parsley
1/4 teaspoon sea salt
Black pepper to taste
1 teaspoon olive oil (optional)
Instructions
In a medium mixing bowl, add the Greek yogurt.
Whisk in the lemon juice and minced garlic.
Stir in the chopped dill, parsley, and sea salt.
Taste and add black pepper as needed.
Stir in olive oil if using, until the dip reaches a smooth, creamy consistency.
Cover and refrigerate for at least 15–30 minutes before serving to let the flavors meld.
Notes
For a thicker dip, use full-fat Greek yogurt.
Feel free to substitute or add other fresh herbs like mint or oregano.
Store in an airtight container in the refrigerator for up to 3 days.
Serve chilled for the best flavor.
- Prep Time: 10
- Category: Breakfast & Snacks
- Method: Blending
- Cuisine: Mediterranean
- Diet: Low Carb
Nutrition
- Serving Size: 1/4 cup
- Calories: 60
- Sugar: 3g
- Sodium: 180mg
- Fat: 4g
- Saturated Fat: 0.5g
- Carbohydrates: 3g
- Fiber: 0g
- Protein: 6g
- Cholesterol: 10mg