Herb Dip

Herb Dip with carrots, celery and cherry tomatoes

Greek yogurt gives this Herb Dip its consistency, the mayo adds a little rich tanginess, and the herbs and mild green onion add fragrance and flavour. This herb dip can be used for anything!  It can be a dip for veggies or chips, spread onto a pita or chicken sandwich, or served alongside a grilled steak appetizer.


Herb Dip

Herb Dip


1 cup plain Greek yogurt
½ cup light mayonnaise
1 large green onion, minced (about 2 tablespoons)
2 teaspoons lemon juice (optional)
1 tablespoon minced fresh parsley
1 tablespoon minced fresh dill


  1. Mix all the ingredients together in a bowl and season with a pinch of salt and pepper.
  2. Serve or let sit for 20 minutes before serving. (Make-ahead: Cover and refrigerate for up to 24 hours.)


Herb Dip Tips:

  • Some dip recipes tell you to let the dip sit covered in the fridge for a few hours, but I prefer the taste of just-mixed dip. While the dip sits, the flavours of the herbs meld together – it still tastes good, I just prefer it the other way because I find I can taste each of the herbs separately.
  • Add a touch of minced garlic for a little bit of sharpness.
  • Add crumbled feta cheese for added salty texture.
  • Chives can be used in place of green onions (aka scallions).


Or, Try this amazing Caramelized Onion Chip Dip!