An easy, flexible dip for sharing tables
This is the kind of dip that quietly earns its place on the table.
It’s fresh, cooling, and dependable — the sort of thing people keep going back to without quite realising how much they’ve eaten.
It works just as well with crisps as it does with raw vegetables, breadsticks, or warm flatbreads.
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Ingredients
• 300g full-fat Greek yoghurt
• Juice of ½ lemon (to taste)
• ½ tsp garlic powder
• Salt, to taste
• A handful of fresh herbs, finely chopped
(parsley, chives, dill, or a mix)
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Method
1. Spoon the Greek yoghurt into a bowl.
2. Add the lemon juice, starting with a small amount.
3. Stir in the garlic powder and a pinch of salt.
4. Fold through the fresh herbs.
5. Taste and adjust — more lemon for sharpness, more salt for depth.
Cover and chill for at least 20 minutes before serving if you can.
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How much will this feed?
• Serves 6–8 people as part of a buffet
• If this is the main dip, or you’re feeding a crowd, consider doubling the quantity
This recipe doubles easily and keeps well.
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Make-ahead & timing
• Can be made up to 24 hours in advance
• Store covered in the fridge
• Give it a quick stir before serving
If it thickens slightly in the fridge, that’s normal.
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A simple artisan touch (if you have time)
If you’d like to elevate this just a little:
• Use very good-quality Greek yoghurt
• Finely grate fresh garlic instead of powder (½ small clove)
• Add lemon zest for brightness
• Finish with a drizzle of olive oil and a pinch of herbs on top
It still stays simple — just a little more thoughtful.
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Serving ideas
• With crisps or tortilla chips
• Alongside sausage rolls
• With carrot sticks, cucumber, or peppers
• As part of a cold buffet spread
This dip plays well with others.
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Feeding people the lovely way
This is the kind of recipe that:
• Doesn’t stress you out
• Can be adjusted easily
• Makes the table feel generous
And that’s exactly the point.