Garlic and Fresh Herb Dip

This is the dip I improvised while on vacation, and I’m posting a formal recipe just in time for football season when dips galore are consumed in front of the T.V.

Please tell me you aren’t buying store-bought dips! Packed with sodium, full of saturated fat, and laced with artificial ingredients, commercially-made dips are definitely something to stay away from; especially when you can so easily make your own at home.

I started with a Greek yogurt/mayo mixture, (heavy on the former, light on the latter), and added garlic paste and fresh herbs. The garlic paste is simple to make: mince a couple cloves of garlic, sprinkle with coarse salt, and scrape with the flat side of a knife until no small pieces remain. I love the flavor of garlic, but hate biting into a raw chunk. This method ensures that the garlic flavor infuses the dip without the risk of that dreaded bite of raw garlic.

The herbs I used the first time around were parsley, chives, and dill, but for these photos I omitted the dill.

The herbs add a fresh bite to the otherwise rich & creamy dip, which can be served with anything from crackers to pretzels to crudite.

I bet it would even be delicious atop a warm baked potato in place of sour cream!

If you’re planning on planting yourself in front of the T.V. for a game this Sunday, I highly suggest you whip up this dip… or just make it for snacking throughout the weekend ;).



Garlic and Fresh Herb Dip

by Lauren Zembron

Prep Time: 10 minutes

Cook Time: 0 minutes

Keywords: appetizer side snack vegetarian greek yogurt Super Bowl

Ingredients (about 1 1/2 cups)

  • 1 cup plain Greek 2% yogurt
  • 1/4 cup olive oil mayonnaise
  • 2 garlic cloves, peeled & minced
  • 1/4 tsp Kosher salt
  • 1/2 cup flat-leaf parsley, finely chopped (measure first, then chop)
  • scant 1/4 cup finely chopped fresh chives
  • 2 Tbsp finely chopped fresh dill (optional)
  • Kosher salt and freshly ground black pepper, to taste


Stir together the yogurt and mayonnaise in a medium mixing bowl.

On a cutting board, sprinkle the 1/4 tsp Kosher salt on the minced garlic. Using a flat side of the knife, carefully scrape the salt into the garlic repeatedly until the mixture becomes a paste.

Stir the garlic paste and finely chopped fresh herbs into the yogurt/mayo mixture. Season to taste with salt and pepper.

Let dip sit in the fridge for at least an hour to allow the flavors to develop

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4 thoughts on “Garlic and Fresh Herb Dip

  1. Sorry this comment isn’t really related to the post, but I just finished eating banana bread pancakes for one (with some toasted pecans and coconut thrown in because that’s how I like my banana bread, and “iced” with justin’s chocolate hazelnut butter)…hands down the best banana pancake recipe I’ve ever eaten. They tasted ridiculously like banana bread, and not just banana pancakes. Thank you! Keep coming up with more pancake recipes!

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