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5 HEALTHY & EASY Dips made with GREEK YOGURT

Course Appetizer
Cuisine Mediterranean
Author Albert Bevia @ Spain on a Fork

Ingredients

FOR THE RANCH DRESSING

  • 2 containers Greek yogurt 125 G / 4 OZ each
  • 1 tsp lemon juice
  • 1 tsp garlic powder
  • 1/2 tbsp dried dill
  • 1/2 tsp sea salt
  • 1/2 tsp black pepper

FOR THE GARLIC YOGURT AIOLI

  • 2 containers Greek yogurt 125 G / 4 OZ each
  • 2 cloves garlic
  • 1/2 tsp lemon juice
  • 1 tbsp extra virgin olive oil
  • 1/2 tsp sea salt
  • 1/4 tsp black pepper

FOR THE SPICY YOGURT DIP

  • 2 containers Greek yogurt 125 G / 4 OZ each
  • 2 cloves garlic
  • 1 tsp lemon juice
  • 1 tbsp extra virgin olive oil
  • 1 tsp hot smoked Spanish paprika
  • 1/2 tsp sea salt
  • 1/4 tsp black pepper

FOR THE HONEY MUSTARD DIP

  • 2 containers Greek yogurt 125 G / 4 OZ each
  • 2 tbsp dijon mustard
  • 3 tbsp honey
  • 1 tsp lemon juice
  • 1/2 tsp sea salt
  • 1/4 tsp black pepper

FOR THE TZATZIKI

  • 2 containers Greek yogurt 125 G / 4 OZ each
  • 1/2 English cucumber
  • 2 cloves garlic
  • 1/2 tbsp dried dill
  • 1 tsp lemon juice
  • 1 tbsp extra virgin olive oil
  • 1/2 tsp sea salt
  • 1/4 tsp black pepper

Instructions

  1. To make the ranch dressing, add two containers of Greek yogurt into a bowl, squeeze in 1 tsp of lemon juice, add in 1 tsp of garlic powder, 1/2 tbsp of dried dill, 1/2 tsp of sea salt and 1/2 tsp of freshly cracked black pepper, whisk together until well combined

  2. To make the garlic yogurt aioli, add two containers of Greek yogurt into a bowl, shred in 2 cloves of garlic, squeeze in 1/2 tsp of lemon juice, pour in 1 tbsp of extra virgin olive oil, 1/2 tsp of sea salt and 1/4 tsp freshly cracked black pepper, whisk together until well combined

  3. To make the spicy yogurt dip, add two containers of Greek yogurt into a bowl, shred in 2 cloves of garlic, squeeze in 1/2 tsp of lemon juice, pour in 1 tbsp of extra virgin olive oil, 1 tsp hot smoked Spanish paprika, 1/2 tsp sea salt and 1/4 tsp freshly cracked black pepper, whisk together until well combined

  4. To make the honey mustard dip, add two containers of Greek yogurt into a bowl, add in 2 tbsp of dijon mustard, 3 tbsp of honey, squeeze in 1 tsp lemon juice, 1/2 tsp sea salt and 1/4 tsp freshly cracked black pepper, whisk together until well combined

  5. To make the tzatziki, add two containers of Greek yogurt into a bowl, roughly shred 1/2 of an English cucumber and add to the yogurt, shred in 2 cloves garlic, add in 1/2 tbsp dried dill, squeeze in 1 tsp lemon juice, pour in 1 tbsp extra virgin olive oil, 1/2 tsp sea salt and 1/4 tsp freshly cracked black pepper, whisk together until well combined