Lemon and Herb Yoghurt Dip
A fresh, light yet creamy, herby sauce/dip with the the tang of lemon, a hint of anise from the dill, a robust flavour of pepper from the oregano and parsley, and the sweetness of fresh mint. It works with most grilled meats and/or fish and is the perfect accompaniment to Greek and Middle Eastern food. Seen below served with Greek Lamb Meatballs, it is also a wonderful dip with some sliced vegetables and pitta/flat bread.
Quick and easy to make but wow, what a difference from a shop bought yoghurt based dip.
How to make Lemon and Herb Yoghurt Dip
Collect the ingredinets together:
- Greek yoghurt or a mix of yoghurt and blended feta or goat’s cheese. You could also use plain natural yoghurt.
- olive oil, as good quality as possible
- lemon juice
- chopped fresh mint
- chopped fresh oregano or 1 teaspoon dried oregano
- chopped fresh parsley
- chopped fresh dill
- fine salt
- freshly ground black pepper
- extra good quality olive oil to serve
How to whip up this delicious and speedy sauce:
- Mix the yoghurt, olive oil, lemon juice, salt and pepper well.
- Finely chop the herbs and stir into the yoghurt mix.
- Serve drizzled with a good quality olive oil.
Ingredients 
1 Yoghurt, oil, lj, s&p 
Mix 
2 Chop herbs 
Add 
Voila!
Made this recipe?
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Lemon and Herb Yoghurt Dip
A fresh, light yet creamy, herby sauce/dip with the the tang of lemon, a hint of anise from the dill, a robust flavour of pepper from the oregano and parsley, and the sweetness of fresh mint. It works with most grilled meats and/or fish and is the perfect accompaniment to Greek and Middle Eastern food.
Serves 4
Ingredients
- 200g Greek yoghurt or a mix of yoghurt and blended feta or goat’s cheese. You could also use plain natural yoghurt.
- 1 tablespoon olive oil, as good quality as possible
- juice of 1 lemon
- 5g chopped fresh mint
- 5g chopped fresh oregano (or 1 teaspoon dried oregano at a push)
- 5g chopped fresh parsley
- 5g chopped fresh dill
- ⅛ teaspoon fine salt
- ⅛ teaspoon freshly ground black pepper
- drizzle of good quality olive oil to serve
Instructions
-
Collect together your equipment (see Recipe Notes below) and ingredients.
-
Mix the yoghurt, olive oil, lemon juice, salt and pepper well.
-
Finely chop the herbs and stir into the yoghurt mix.
-
Serve drizzled with a good quality olive oil.
Recipe Notes
Equipment:
- chopping board and knife
- kitchen scales and measuring spoon
- mixing and serving bowl
How can I serve this dip?
This gorgeous sauce works with most grilled meats and/or fish and is the perfect accompaniment to Greek and Middle Eastern food. It is also a wonderful dip with some sliced vegetables and pitta/flat bread.
