Creamy Yogurt Dip with Herbs

Name: Creamy Yogurt Dip with Herbs
Prep time: 12 min
Total time: 12 min
Yield: 8 servings
Cuisine: American
Ingredients: 2 cups (490 g) plain whole-milk Greek yogurt, cold, straight from the fridge; 3 tablespoons (9 g) fresh chives, washed, dried well, and finely chopped; 2 tablespoons (6 g) fresh dill fronds, washed, dried well, thick stems removed, and finely chopped; 1 small clove (3 g) garlic, peeled and finely grated to a paste; 1 tablespoon (15 ml) fresh lemon juice, freshly squeezed, seeds removed; 1 teaspoon (2 g) lemon zest, finely grated, yellow part only (zest the lemon before juicing it); 1 tablespoon (14 ml) extra-virgin olive oil, plus 1 teaspoon (5 ml) for drizzling, divided; ½ teaspoon (2½ g) kosher salt, Diamond Crystal; use about ¼ teaspoon if using fine salt; ¼ teaspoon (½ g) black pepper, freshly ground

From the MyKitchenBank Kitchen

A cool, tangy, no-cook dip made with thick plain yogurt, fresh chives and dill, lemon, and a touch of garlic. It comes together in about 10 minutes and is better after a short chill.

Prep: 12 min
Cook: —
Wait: 35 min
Total: 47 min
Makes: About 2 cups (8 servings of ¼ cup)

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Ingredients

8 servings

2 cups (490 g) plain whole-milk Greek yogurt, cold, straight from the fridge
3 tablespoons (9 g) fresh chives, washed, dried well, and finely chopped
2 tablespoons (6 g) fresh dill fronds, washed, dried well, thick stems removed, and finely chopped
1 small clove (3 g) garlic, peeled and finely grated to a paste
1 tablespoon (15 ml) fresh lemon juice, freshly squeezed, seeds removed
1 teaspoon (2 g) lemon zest, finely grated, yellow part only (zest the lemon before juicing it)
1 tablespoon (14 ml) extra-virgin olive oil, plus 1 teaspoon (5 ml) for drizzling, divided
½ teaspoon (2.5 g) kosher salt, Diamond Crystal; use about ¼ teaspoon if using fine salt
¼ teaspoon (0.5 g) black pepper, freshly ground

Equipment (7)

Medium mixing bowl (about 2-quart / 2 L)
Fine rasp-style grater (such as a Microplane)
Sharp chef's knife and cutting board
Small bowl
Whisk or silicone spatula
Measuring cups and spoons
Airtight container or plastic wrap for chilling

Steps

Before you start

Use thick, plain, whole-milk Greek-style yogurt. Regular yogurt makes a runny dip unless you strain it first (see Substitutions).
Pat the washed herbs completely dry. Wet herbs thin the dip and turn it watery.
Plan on at least 30 minutes of chilling so the garlic mellows and the flavors blend.
Use a fresh lemon. You'll need both the zest and the juice.

1
Chop the herbs
- Line up the washed, thoroughly dried chives and dill on a cutting board.
- Finely chop the chives to get 3 tablespoons (9 g).
- Pick the dill fronds off the thick stems and finely chop them to get 2 tablespoons (6 g).
- Set aside a pinch of each for garnish.
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Ready when: Herbs are in pieces about ⅛ inch (3 mm) across, with no long strands.
Tip: Use a very sharp knife. Dull blades bruise the herbs and turn them dark and bitter.
2
Zest and juice lemon
- Using a fine grater, zest the lemon to get 1 teaspoon (2 g) of yellow zest, avoiding the bitter white pith.
- Then cut the lemon in half and squeeze 1 tablespoon (15 ml) of juice into a small bowl, picking out any seeds.
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Ready when: You have a small mound of fluffy zest and 1 tablespoon of juice.
Tip: Zest first. A juiced lemon is hard to zest.
3
Mellow the garlic
- Grate the garlic clove on the fine grater into a paste and stir it into the lemon juice along with the salt.
- Let it sit for 5 minutes.
- The acid softens the raw garlic bite and the salt dissolves.
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Ready when: Salt has dissolved and the garlic smells less sharp.
Tip: Don't use more garlic than listed. Raw garlic gets stronger as the dip sits.
4
Whisk the base
- Spoon the yogurt into the medium bowl.
- Add the lemon-garlic mixture, 1 tablespoon (14 ml) of the olive oil, and the pepper.
- Whisk for about 30 seconds.
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Ready when: The mixture is smooth and glossy, with no streaks of oil or lumps of yogurt.
Tip: Whisk gently. Overworking Greek yogurt can make it loosen.
5
Fold in herbs
- Add the chopped chives, chopped dill, and lemon zest.
- Fold with a spatula 8 to 10 times, just until the herbs are evenly dispersed.
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Ready when: Green flecks are evenly spread through the dip.
6
Chill to blend
- Cover the bowl tightly with plastic wrap, or transfer the dip to an airtight container.
- Refrigerate for at least 30 minutes and up to 24 hours.
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Ready when: Dip is cold to the touch and smells fresh and herby.
Tip: For the best flavor, chill for 1 to 2 hours.
7
Taste and adjust
- Stir the chilled dip and taste it on a cracker or vegetable.
- If it tastes flat, add a pinch of salt.
- If it needs brightness, add ½ teaspoon more lemon juice.
- If it's thicker than you like, stir in 1 teaspoon of cold water.
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Ready when: Dip tastes tangy, savory, and balanced, and holds a soft swirl when stirred.
Tip: Season after chilling. Cold dulls flavors, so it's easiest to judge once the dip is cold.
8
Garnish and serve
- Spoon the dip into a shallow serving bowl and swirl the top with the back of a spoon.
- Drizzle with the remaining 1 teaspoon (5 ml) olive oil and sprinkle with the reserved chives and dill.
- Serve with raw vegetables, pita, chips, or crackers.
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Ready when: Dip is swirled and glossy, with an even scattering of fresh herbs on top.

Good to know

Tips

Grate the garlic to a paste rather than chopping it. This spreads the flavor evenly so nobody gets a harsh chunk.
Dry the herbs well. Even a little water thins the dip as it sits.
For a richer dip, use full-fat yogurt. Low-fat yogurt is tangier and a little less creamy.
To turn it into a sauce for roasted vegetables or grilled chicken, thin it with 1 to 2 tablespoons of cold water until it's pourable.

Make ahead

Make the dip up to 24 hours ahead through step 7 and refrigerate in an airtight container. Stir before serving, then garnish just before it goes on the table so the herbs stay bright green.

Storage & reheating

Room temperature: up to 2 hours while serving, then refrigerate. Fridge: up to 4 days in an airtight container; stir in any liquid that separates on top. Freezer: not recommended, because the yogurt turns grainy and watery when thawed.

Substitutions

plain whole-milk Greek yogurt → regular plain whole-milk yogurt, strained. Line a sieve with a coffee filter or cheesecloth, add about 3 cups (730 g) yogurt, and drain in the fridge for 2 to 3 hours to get about 2 cups of thick yogurt.
fresh dill fronds → fresh flat-leaf parsley or mint. Use the same amount. The flavor will be different but still fresh.
fresh chives → thinly sliced green onion tops. Use the same amount. The flavor is slightly sharper.
fresh lemon juice → white wine vinegar. Use 2 teaspoons (10 ml) for a similar tang, and omit the zest or keep it if you have a lemon.