Herbed Yogurt Dip

Yields: 1 cup


  • 1 cup plain yogurt (Greek-style preferred)
  • 1 tablespoon minced green onion, white and light green parts only
  • 3 tablespoons finely chopped flat-leaf parsley
  • 1 tablespoon chopped fresh dill
  • 1 tablespoon chopped fresh chives
  • 1 tablespoon thinly-sliced fresh basil
  • 1 teaspoon rice wine (or white wine) vinegar
  • 1 teaspoon fresh lemon juice
  • Salt and pepper, to taste
  • Fresh vegetables, pita bread, chips and crackers, to serve


  1. Tip: For the chopping of the onion/herbs, you can ask the kids to help you put them in a little food processer for safe cutting.
  2. In a small bowl, whisk all ingredients together.
  3. Taste and adjust the seasoning, adding salt and pepper to taste.
  4. Serve with your favorite garden vegetables, pita bread or crackers.
  5. Cover and refrigerate leftovers and enjoy within 3 to 4 days.

Recipe Note

  • For a slightly less tangy dip, feel free to substitute half of the yogurt for low fat sour cream.
Source: www.thekitchn.com

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