6 Greek Yogurt Dips From One Simple Base
One cup of Greek yogurt becomes tzatziki, ranch, French onion, spinach-artichoke, buffalo or a honey-cinnamon fruit dip.
The base
1 cup plain Greek yogurt + 1 tablespoon olive oil + 1 teaspoon lemon juice + a pinch of salt. Whole-milk or 2% yogurt is creamiest. Stir, then choose a flavor.
Greek yogurt dips are tangy, thick and lighter than sour-cream dips. Most taste even better after an hour in the fridge.
Tzatziki
- 1 batch yogurt base
- 1/2 English cucumber, grated and squeezed dry
- 1 garlic clove, grated
- 1 tablespoon chopped dill
Squeeze the cucumber hard in a towel so the dip does not go watery, then stir everything together.
Good with: Gyros, grilled chicken, pita
Ranch
- 1 batch yogurt base
- 1 teaspoon dried dill
- 1 tablespoon chopped chives
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
Stir and chill for 30 minutes.
Good with: Carrots, wings, pizza crusts
French onion
- 1 batch yogurt base (skip the lemon)
- 1/3 cup caramelized onions, chopped
- 1/2 teaspoon Worcestershire sauce
- 1/4 teaspoon garlic powder
Stir in the cooled onions.
Good with: Potato chips, crackers
Cold spinach-artichoke
- 1 batch yogurt base
- 1/2 cup thawed frozen spinach, squeezed dry
- 1/2 cup chopped canned artichoke hearts
- 1/4 cup grated Parmesan
Stir together. Warm it in the oven at 375°F with mozzarella on top for a hot version.
Good with: Pita chips, baguette
Buffalo
- 1 batch yogurt base
- 2 to 3 tablespoons hot sauce
- 2 tablespoons crumbled blue cheese
Stir, starting with less hot sauce.
Good with: Celery, chicken tenders
Honey-cinnamon fruit dip
- 1 cup plain Greek yogurt
- 2 tablespoons honey or maple syrup
- 1/4 teaspoon cinnamon
- 1/2 teaspoon vanilla
Stir until smooth. Skip the oil and salt for this sweet version.
Good with: Apples, strawberries, graham crackers
Storage
Keep yogurt dips covered in the fridge and use within 4 days. Do not leave dairy dips out at room temperature for more than 2 hours (1 hour on a hot day above 90°F).
