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This Greek Yogurt Dip is thick, creamy, and loaded with tangy feta, briny kalamata olives, garlic, and fresh herbs, and it comes together in one bowl in about 10 minutes with no cooking at all. It is my go-to for parties, snack boards, and easy lunches, and it is so much healthier than the heavy sour cream dips. If you love a fresh Mediterranean appetizer, our homemade Greek tzatziki sauce is another must-try.
Just stir everything together, chill, and dig in with pita, crackers, or crunchy veggies for the easiest crowd-pleasing dip.
Greek Yogurt Dip Quick Look
- 🕒 Prep Time: 10 minutes
- 🌡️ Cook Time: 0 minutes
- ⏳ Total Time: 4 hours 10 minutes
- 🍽️ Serving: 10 servings
- ⚡ Calories: 146kcal
- 🌶️ Flavor Profile: Tangy, creamy, herby, and briny Mediterranean flavor
- ✋ Difficulty: So easy, on par with our Mediterranean dip
Quick Answer
To make greek yogurt dip, add greek yogurt, sour cream, and a splash of heavy cream to a bowl. Stir in crumbled feta, minced garlic, chopped fresh dill and parsley, sliced scallions, dried oregano, chopped kalamata olives, salt, and pepper until everything is well combined. Cover and refrigerate for at least four hours or overnight so the flavors meld. Stir well before serving with pita, crackers, or fresh vegetables.
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Why This Recipe Works
Click to see the technique science
- Greek yogurt makes it thick and tangy. Using greek yogurt as the base gives this dip a rich, creamy texture and a protein boost with less fat than all sour cream.
- Feta and olives bring big flavor. Briny kalamata olives and salty feta load every bite with that classic Mediterranean tang.
- Fresh herbs make it taste bright. Dill, parsley, and scallions keep the dip fresh and garden-bright instead of heavy.
- It is a no-cook, one-bowl recipe. Everything goes into a single bowl with no cooking, so it comes together in about ten minutes.
- Chilling melds the flavors. A few hours in the fridge lets the garlic, herbs, and olives infuse the whole dip for the best taste.
- It is endlessly versatile. Serve it as a dip, a spread, or a sauce for grilled meats and veggies.
Why You’ll Love This Recipe
- It is thick, creamy, and packed with tangy feta, olives, and fresh herbs.
- It comes together in one bowl in about 10 minutes with zero cooking.
- It is a lighter, healthier dip that pairs perfectly with our baked Greek fries.
Key Ingredients
Here is everything you need for this creamy Greek yogurt dip. A handful of fresh Mediterranean ingredients come together for big flavor.
- Greek Yogurt: The thick, tangy, protein-rich base of the dip. Use plain whole milk greek yogurt for the creamiest result.
- Sour Cream and Heavy Cream: A little of each adds richness and loosens the dip to the perfect scoopable texture.
- Feta Cheese: Salty, briny crumbles that bring classic Greek flavor. Block feta crumbled by hand tastes best.
- Kalamata Olives: Rough chopped for pops of briny, savory flavor throughout the dip.
- Garlic and Fresh Herbs: Minced garlic plus fresh dill, parsley, and scallions keep it bright and fresh.
- Dried Oregano: A signature Greek seasoning that ties all the Mediterranean flavors together.
- Salt and Pepper: Simple seasonings to round everything out.
See recipe card for exact quantities.
Variations and Substitutions
This Greek yogurt dip is easy to customize. Here are a few favorite ways to switch it up.
- Make it a tzatziki: Stir in grated, squeezed cucumber for a dip closer to our classic tzatziki.
- Add some heat: Mix in a pinch of red pepper flakes or a little harissa.
- Go extra herby: Add fresh mint or basil along with the dill and parsley.
- Use it as a sauce: Thin it with a little more cream and drizzle over grilled chicken or gyros.
- Swap the cheese: Try goat cheese instead of feta for a milder, creamier tang.
- Add sun-dried tomatoes: Chopped sun-dried tomatoes add sweetness and color.
How to Make Greek Yogurt Dip
- Add the greek yogurt, sour cream, and heavy cream to a medium bowl, then add the feta, garlic, dill, parsley, scallions, oregano, kalamata olives, salt, and pepper.
- Mix well until combined, cover, and refrigerate at least four hours or overnight. Stir well and garnish before serving with pita, crackers, or veggies.
Recipe Tips & Tricks
- Use whole milk greek yogurt for the thickest, creamiest, most luxurious dip.
- Crumble block feta by hand for better flavor and texture than pre-crumbled.
- Chill it at least four hours so the garlic, herbs, and olives have time to infuse.
- Drain the olives well before chopping so the dip does not get watery.
- Taste before serving and adjust the salt, since feta and olives are already salty.
- Save a little herbs and olives to garnish on top for a pretty presentation.
- Bring it to a cool room temperature for about 10 minutes before serving for the best flavor.
Serving Ideas and Suggestions
This Greek yogurt dip is the star of any appetizer spread. Serve it in a pretty bowl surrounded by warm pita wedges, crackers, and a rainbow of crunchy veggies like carrots, cucumbers, bell peppers, and cherry tomatoes for easy scooping.
It is right at home on a Mediterranean mezze board next to our easy Mediterranean dip and a side of baked Greek fries with gyro meat for a fun party table.
Beyond a dip, use it as a creamy sauce drizzled over homemade Greek gyros, grilled chicken, or roasted vegetables. It is also delicious spooned over a cucumber tomato feta salad for extra creaminess.
Leftover dip keeps well covered in the fridge for up to four days, and the flavor only gets better as it sits, making it a great make-ahead option.
Greek Yogurt Dip FAQs
This greek yogurt dip is made with a creamy base of greek yogurt, sour cream, and a little heavy cream, then loaded with crumbled feta cheese, chopped kalamata olives, minced garlic, fresh dill, parsley, and scallions, dried oregano, salt, and pepper. Everything is stirred together and chilled so the Mediterranean flavors have time to meld into a thick, tangy, herby dip.
Greek yogurt dip is a lighter, protein-rich alternative to traditional sour cream or mayonnaise based dips. Greek yogurt is high in protein and lower in fat, and the dip is packed with fresh herbs and good fats from olive oil and olives. Served with fresh veggies for dipping, it makes a wholesome, satisfying snack or appetizer that does not feel heavy.
Stored in an airtight container in the refrigerator, greek yogurt dip lasts for up to four days. The flavor actually improves over the first day or two as the garlic, herbs, and olives continue to infuse the creamy base. Give it a good stir before serving, since a little liquid may separate out as it sits.
Greek yogurt dip is delicious with warm pita bread or pita chips, crackers, and crunchy fresh vegetables like carrots, cucumber, bell peppers, celery, and cherry tomatoes. It also works beautifully as a sauce or spread, drizzled over gyros, grilled chicken, falafel, or roasted vegetables, or spread onto wraps and sandwiches.
Yes, greek yogurt dip is perfect for making ahead. In fact, it is best made at least four hours or even a full day in advance so the flavors have time to meld together. Just keep it covered in the fridge and give it a stir before serving. This makes it a great stress-free option for parties and gatherings.
Greek yogurt is strongly recommended because it is much thicker and tangier, which gives the dip its signature creamy, scoopable texture. If you only have regular yogurt, strain it through cheesecloth for a few hours first to thicken it up. Otherwise the dip will be thinner and more like a dressing than a dip.
Love fresh Mediterranean flavors? Try our cool and creamy homemade Greek tzatziki sauce next.
Greek Yogurt Dip
Ingredients
- 2 cups Greek yogurt
- 1/2 cup sour cream
- 1/2 cup heavy whipping cream or milk
- 6 ounces feta cheese small crumbles
- 2 garlic cloves minced
- 1 tablespoon fresh dill rough chop
- 2 scallions, green part only thinly sliced
- 1 tablespoon flat leaf parsley rough chop
- 1 teaspoon dried oregano
- 1/2 cup kalamata olives rough chop
- 5 cracks fresh black pepper
- 1/2 teaspoon kosher salt
Instructions
- Place all ingredients into a medium-sized bowl. Mix well until combined. Cover with plastic wrap and place in the fridge at least four hours or overnight.*2 cups Greek yogurt, 1/2 cup sour cream, 1/2 cup heavy whipping cream, 6 ounces feta cheese, 2 garlic cloves, 1 tablespoon fresh dill, 2 scallions, green part only, 1 tablespoon flat leaf parsley, 1 teaspoon dried oregano, 1/2 cup kalamata olives, 5 cracks fresh black pepper, 1/2 teaspoon kosher salt
- Stir well before serving.
Notes
- You can use any non-flavored greek yogurt that you like, any fat ratio will work for this recipe.
- Serve with a variety of dipping vessels like vegetables, crackers, and bread, or use it on sandwiches or as spreads.
- This can be frozen, see my tips above on how to do that.
- This makes a hearty batch, but you can easily double it or halve it depending on the number of people you plan on serving.
- The flavors in this dip get stronger the longer it sits in the refrigerator, so if you want a nice flavorful dip then wait a day before consuming.
Nutrition
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