5-Minute Greek Yogurt Dill Dip

It’s hard to imagine how a dip could be simpler than this no-cook Greek yogurt dill dip. Very similar to tzatziki (without the cucumber!), all you’ll need to make it is 5 minutes and 5 simple ingredients.

This is so versatile! Dip raw veggies, chips, halloumi fries, zucchini fries – whatever you like – into it, or even turn it into a simple creamy sauce for salmon, chicken and more.

Why you’ll love it

• Mostly pantry and fridge ingredients. You possibly already have all or most of the 5 ingredients for this dill yogurt dip recipe already. Don’t want to rush out to buy fresh herbs? You can easily use dried herbs instead.

• No-cook. Made with cold ingredients, there’s no need to use the oven, or even the stove, to make this dip.

• A lighter option. This yogurt dip is a great lighter alternative to heavier dips made with heavier options such as sour cream or mayonnaise.

• Versatile. This dip is perfect as a snack with raw vegetables, tortilla chips or crusty bread. It’s also a great option for easy entertaining. Serve it alongside halloumi fries, zucchini fries, chicken thighs, Greek chicken kabobs, salmon, or with whatever you like (see below for more ideas!).

Greek yogurt: If you can, pick an authentic plain Greek yogurt brand that’s just milk and yogurt cultures. I like Chobani. I recommend sticking to Greek yogurt (either full fat or light), but the recipe will work with regular yogurt, too.

Garlic: Since you’re using it raw, just half to one clove, crushed.

Fresh dill: Fresh dill is perfect, but you can use dried dill instead if you prefer. If you don’t have any dill at all, there are plenty of ideas for dill substitutes that will also taste great in the sauce.

Fresh parsley: The crisp, clean flavor of fresh parsley goes well in the dip as well. Flat-leaf parsley has a more robust flavor, but feel free to use curly parsley instead. Chop finely before adding.

Lemon juice: For brightness and a delicious, citrusy flavor. You could easily substitute with lime juice.

Salt and pepper: I suggest around a third of a teaspoon of salt and a quarter of a teaspoon of pepper, but of course you can adjust the amount to taste.

Serving suggestions

As a homemade dill dip with

• regular or sweet potato fries

• raw veggie sticks

• halloumi fries or Greek zucchini fries

• thin slices of focaccia bread (or any bread)

• air fried chicken meatballs

• air fryer pita chips.

As a lighter alternative to mayonnaise

• drizzled on top of a salad (try it with quinoa salad with crispy chickpeas, Greek nachos, or vegetable couscous with halloumi…)

• on burgers or wraps (try halloumi burgers, instead of tzatziki on Greek lamb pitas, or crispy chicken burgers)

• with veggie fritters such as cauliflower fritters or pea fritters

As a sauce with

• salmon (see this recipe for salmon with Greek yogurt dill sauce or salmon fish cakes)

• other fish recipes (try it with panko cod – delicious!)

• chicken (try easy baked chicken thighs, Greek oven baked kabobs, a whole air fried rotisserie chicken, or stove-top chicken and rice)

• lamb (my top choice is this incredible Greek lamb)

… or any Mediterranean-inspired dishes!