Why You’ll Love Lemon Herb Yogurt Dip Recipe

You’ll love this dip because it’s:

Simple and fast — only a handful of ingredients and ready in minutes
Bright, fresh, and versatile — the lemon and herbs give a burst of flavor that pairs beautifully with veggies, meat, fish, or bread
Healthier than heavy sauces — using Greek yogurt keeps it creamy and rich while adding protein and cutting down on heavy fats
Customizable — you can adjust herbs, lemon, garlic, or thickness to suit your taste and what you’re serving it with

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
1 cup whole milk Greek yogurt
1 tablespoon minced fresh basil leaves
2 tablespoons minced fresh dill
1 garlic clove, grated
1 teaspoon lemon zest
2 tablespoons lemon juice
2 tablespoons extra virgin olive oil
½ teaspoon kosher salt
pepper to taste
optional garnish: extra dill, lemon slices

Directions

In a medium bowl, combine the Greek yogurt, basil, dill, grated garlic, lemon zest and juice, olive oil, salt, and pepper.
Mix until everything is well combined and smooth. Taste the dip and adjust — add more salt or lemon juice if needed.
Garnish with extra dill or a few lemon slices if you like.
Serve cold as a dip, sauce, or spread.

Servings and timing

Serves: 2–4 people
Prep time: under 10 minutes
Total time: about 10 minutes

Variations

Swap or add herbs: try parsley, mint, or a mix — fresh herbs make a big flavor difference
Make it thinner (for drizzling as a sauce): stir in a splash of water or extra lemon juice until desired consistency
Add a hint of sweetness: a small spoonful of honey can transform it for use on grilled fruit or sweeter dishes
Add a kick: a pinch of chili flakes, smoked paprika, or minced fresh chili adds a spicy twist to the cool yogurt base

Storage/Reheating

Store the dip in an airtight container in the refrigerator. It will keep well for 3–5 days. If it thickens over time, stir in a little water or lemon juice to restore the consistency. This dip is best served cold and is not recommended for freezing due to texture changes.

FAQs

What kind of yogurt should I use?

Use plain whole‑milk Greek yogurt for the best creamy texture and flavor. Regular yogurt will work, but the dip will be thinner.

Can I use dried herbs instead of fresh?

Yes, dried herbs can be used in place of fresh. Use about one-third the amount and note the flavor will be milder.

Can I make this dip vegan or dairy‑free?

Yes, substitute with a thick plant‑based yogurt like coconut or cashew yogurt. Adjust the seasoning to taste.

Is this dip suitable as a salad dressing?

Yes. Thin it with lemon juice, olive oil, or a splash of water for a pourable dressing.

Can I use this dip as a marinade?

Definitely. It works well as a marinade for chicken, fish, or vegetables — just don’t marinate for too long, as the yogurt is acidic.

How long does it last in the fridge?

It stays fresh in the fridge for 3–5 days in a sealed container. Stir before each use.

Can I freeze this dip?

Freezing is not recommended. Yogurt-based dips often separate or become grainy when thawed.

Can I adjust the lemon flavor?

Absolutely. Add more juice or zest for brightness or reduce it for a milder, creamier dip.

What foods pair well with this dip?

Try it with sliced vegetables, pita bread, roasted meats, grilled fish, grain bowls, or as a sandwich spread.

I want more garlic flavor — can I add more?

Yes, but do it gradually. Raw garlic is strong and intensifies as it sits in the dip.

Conclusion

This Lemon Herb Yogurt Dip is a refreshing, creamy, and adaptable recipe that brings zest and brightness to a wide variety of dishes. Whether you use it as a dip, dressing, or marinade, it’s an easy way to elevate your meals with minimal prep and maximum flavor. Perfect for weeknight dinners or serving guests, it’s sure to become a staple in your kitchen.