For the last 2 1/2 years, my friend Devin and I have met nearly every week for lunch. If you don’t have a girlfriend you have a non-official standing weekly lunch date with, I strongly recommend that you find one. Every girl needs girlfriends (which I did not always believe) and if this whole adulting thing has got you down, having a lunch buddy will make getting through it all a little easier.
In our little town, Devin and I rotate between the dive-y street taco place, a pho restaurant, the occasional pizza, and a little Greek place. And when we go to the Greek place, we order real food which is cute because all we really do is eat warm pita bread and Greek Yogurt Dip.
This is a little different from Tzatziki (which I also love very, very much, so I hope no one accuses me otherwise); Tzatziki has a strong dill and cucumber flavor profile whereas this one can be very savory and simple or it can be loaded up with things in your fridge and spices in your cupboard. It’s also a bit thicker, more like a spread than a dip, especially if you strain the yogurt first. But the really great thing is that you can customize it however you want. It’s actually a really great way to use our Our Best Bites olive oils (I actually used our lemon oil in this particular batch). Love capers? Can’t get enough garlic? Have mint growing like crazy in your garden? This dip is perfect for a) cleaning out your fridge and also b) building on Middle Eastern flavor profiles that you love.
You’re going to need some plain Greek yogurt (I looooove Fage brand–I very much prefer 2% or whole, but I suppose you can use fat free if you must). You’ll also need some fresh lemon juice and kosher salt, plus any additional mix-ins or toppings that you want (check the notes below).
If you’d like, drain the yogurt in a sheet of cheese cloth for 1-2 hours. You don’t have to do this. I almost never do. Place in a serving dish and stir in lemon juice and salt. Drizzle with extra virgin olive oil and add a few cracks of freshly ground black pepper. Add any additional toppings (see the notes below) and enjoy!Print
This quick and easy Greek Yogurt Dip is easily customizable depending on your preferences and what ingredients you have handy!
6 ounces plain Greek yogurt (I prefer whole or 2%)
2 tablespoons fresh squeezed lemon juice
1/2 teaspoon kosher salt (plus more to taste if desired)
1–2 tablespoons extra virgin olive oil
A few cracks of freshly ground black pepper
Additional toppings (see below)
If desired, drain the yogurt in a sheet of cheese cloth for 1-2 hours. Place in a serving dish and stir in lemon juice and salt. Drizzle with extra virgin olive oil and add a few cracks of freshly ground black pepper. Add any additional toppings (see the notes below).
Feel free to add additional toppings based on what you have on hand–this is a great way to clean out the fridge! Play around with the flavors and discover what you love! Some ideas include…
- Chopped green onions
- Grated fresh garlic
- Sprinkling of dry herbs or spices like turmeric, cumin, paprika, or smoked paprika
- Chopped capers
- Fresh, chopped dill, rosemary, mint, oregano, or parsley
- Fresh lemon zest
- Crumbled feta or goat cheese
- A sprinkling of red pepper flakes