Greek Yogurt Creamy Herb Dip

# What You'll Need:

01 - 1 cup plain Greek yogurt (whole or 2%)

02 - ¼ cup mayonnaise (light optional)

03 - 2 tablespoons fresh dill, finely chopped

04 - 2 tablespoons fresh chives, finely chopped

05 - 1 tablespoon fresh parsley, finely chopped

06 - 1 teaspoon garlic powder

07 - ½ teaspoon onion powder

08 - 1 teaspoon freshly squeezed lemon juice

09 - ½ teaspoon Dijon mustard

10 - ¼ teaspoon kosher salt

11 - ⅛ teaspoon freshly ground black pepper

01 - Whisk Greek yogurt and mayonnaise together in a medium bowl until smooth and creamy.

02 - Incorporate dill, chives, parsley, garlic powder, onion powder, lemon juice, Dijon mustard, salt, and pepper into the mixture.

03 - Stir thoroughly to blend all ingredients evenly.

04 - Taste the mixture and modify seasoning as desired; for a thinner texture, mix in 1 to 2 teaspoons of milk or water.

05 - Cover and chill for a minimum of 30 minutes to allow flavors to meld.

06 - Present chilled alongside fresh vegetables, chips, or spread on sandwiches.

01 -

It comes together in less time than it takes to find your keys, with ingredients you probably already have.
The fresh herbs make it taste bright and alive, nothing like the bottled stuff that's been sitting on a shelf for months.
You can adjust the tang, the creaminess, and the seasoning to suit your mood or your crowd.

02 -

Fresh herbs make all the difference, dried ones will work in a pinch, but the flavor won't be as lively or layered.
Don't skip the resting time in the fridge, the dip tastes flat and one dimensional if you serve it right away.

03 -

Chop the herbs as finely as you can so they blend into the dip instead of clumping together in big pieces.
Taste the dip after it's been in the fridge, flavors can mellow out, and you might want to add a little more salt or lemon before serving.