This dip goes perfectly with cut-up veggies, cheese crisps, or plain pork rinds, and it keeps well in the fridge for several days. I enjoy 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 and perfectly seasoned! I make a fresh batch every few days because we go through them fast. It’s perfect with veggies, but it also pairs well with pork rinds, chips, and crackers.
Recipe Card
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. Fresh herbs: Parsley or cilantro. Personally, I like the bold flavor of cilantro. Make sure the herbs are finely chopped for the best texture. Optional topping: Chopped chives. They add flavor but are mostly used as a pretty garnish.
Add all the ingredients in a small serving bowl. Mix them by hand with a rubber spatula. There’s no need for any special equipment! Allow the dip to rest for ten minutes at room temperature before serving. This step is not mandatory, but it’s recommended, as it enables the flavors to meld. Serve the dip with veggies, chips, or crackers. Apart from making this dip for my kids as a way to entice them to eat their vegetables, I also make this dip for our grown-up guests, serving it surrounded by veggies, cheese crisps, salami chips, and keto cheese chips. Sometimes I use this dip to top halved hard-boiled eggs for lazy deviled eggs. As mentioned above, I don’t recommend freezing this dip. Its texture won’t survive freezing and thawing.
