This Mixed Herb Greek Yogurt Dip combines basil, mint, and dill with lemon juice, capers, and Greek yogurt to make an easy and healthy addition to snack time. Dip things in it or drizzle it on salads, grilled veggies, or meat. The possibilities are endless. Jump to Recipe

When ever I get out of the hospital and begin recovering from an ulcerative colitis flare, I always make a list of things I want to try and eat that will both nurture me and be easy for my damaged colon to digest. One of the first things on the list is homemade Greek yogurt.

I use a yogurt starter from GI ProHealth called GI ProStart to make sure I get lots of great probiotics in my gut. I let the yogurt maker go anywhere from 8 to 15 hours. Once done and cooled for 8 hours, I then use a yogurt cheese maker to drain it for 24 hours, making it into thick and glorious Greek yogurt.

I occasionally use the yogurt to make smoothies but not a lot. Smoothies have lots of fiber and sugar, not a great combo if you’re already going to the bathroom a lot. I wanted to do something savory with the yogurt and try to get some greens in there as well. That left me thinking about pesto. Pesto is very green and those greens are chopped up into very fine pieces, making them easier to digest.

Mixed Herb Greek Yogurt Dip

Taking inspiration from pesto, I created this Mixed Herb Greek Yogurt Dip. It has a 1/2 cup of basil and mint and 1/3 cup dill. Although there is less dill, it still ends up being the dominant flavor. Unlike pesto, I’ve only added 1 tablespoon of olive oil, 1 garlic clove, and I included some capers and lemon juice.

And seriously, it can go on anything. Really. I’ve dipped crackers, Lay’s Ruffles chips, french fries, and veggies into this green goodness. I’ve used it as a salad dressing and sandwich spread. I want to slather it on salmon. I made a wonderfully stuffed pita with leftover flank steak, baby arugula, Bulgarian feta cheese and a (generous) drizzle of dip.

Mixed Herb Greek Yogurt Dip drizzled over a flank steak, baby arugula, and feta stuffed pita.

You by no means have to make your own Greek yogurt either. Fage Total 0% Plain Greek Yogurt has very similar taste, thickness, and texture to my homemade Greek yogurt and is my personal favorite store-bought brand. Therefore, this is quick and easy, delicious, and extremely versatile (I actually had a really hard time deciding what category to put it under).

Use this Mixed Herb Greek Yogurt Dip in These Recipes

Salmon Burgers with Garlic Dill Fries

Salmon Quinoa Bowl

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Mixed Herb Greek Yogurt Dip

This Mixed Herb Greek Yogurt Dip combines basil, mint, and dill with lemon juice, capers, and Greek yogurt to make an easy and healthy addition to snack time. Dip things in it or drizzle it on salads or salmon. The possibilities are endless.

Course Sides and Snacks

Prep Time 10 minutes

Total Time 10 minutes

Servings 1 cup

Author Megan Wells

Ingredients

• 1 tablespoon good quality extra virgin olive oil
• 1 clove garlic crushed
• 1/2 cup basil
• 1/2 cup mint
• 1/3 cup dill
• 2 tablespoons capers
• 1 tablespoon lemon juice about half a lemon
• 1 cup Greek yogurt
• 1/4 teaspoon black pepper
• 1/2 teaspoon Himalayan pink salt

Instructions

1. Put the olive oil, garlic, basil, mint, dill, capers, and lemon juice into a food processor and pulse until all the greens are very finely diced, similar to pesto. Add the Greek yogurt and pulse until combined. Add the salt and pepper and pulse.

2. Serve cool as a dip, drizzle it on salmon, salads, grilled veggies, or flank steak in pita bread with arugula and feta.

Recipe Notes

Although there is more basil and mint, keep in mind that the dill ends up being the prominent flavor. If you would rather the basil and mint to shine, feel free to adjust the amounts.