A bowl of Fresh Herb Dip with dill on top with colored peppers around it.

Fresh Herb Dip

Written by on in Appetizers
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Today is the day I share with you my family’s best-loved, favorite, most-liked, special, treasured, dearest Fresh Herb Dip. Again! Are you ready?

A bowl of Fresh Herb Dip with dill on top with colored peppers around it.

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I say “again” since I posted the recipe in Live Oaks And Green Onions some time back. It’s the one thing my daughter asks me to make every time she comes home for a visit.

The recipe is a refreshing and flavor-packed creamy dip that’s super easy to prepare. And the best thing is it’s more than just a sauce for immersing. You can use it to dress up your veggies like baked potatoes or even slather it on a sandwich with your favorite meat, cheese, and bread. Or, how about rolled in a tortilla for pinwheels? So many ways to like this dip!

Start by Chopping the Herbs

A wooden board with fresh herbs and a bulb of garlic.

Fresh herbs and vegetables can be gotten in the grocery store or grown at home. Some stores carry them in jars in the refrigerated produce section, making it convenient to keep on hand in the kitchen. I like growing them in pots by my back door for easy accessibility like my Mamaw used to do in Live Oaks And Green Onions. You should give planting them a try!

Putting the Creaminess in the Fresh Herb Dip

There are 3 well-used items found in my refrigerator. They are mayonnaise, cream cheese, and greek yogurt. It seems we can’t live without them. Together they make this dip smooth and thick.

The Greek yogurt doesn’t last very long in our fridge. One reason is its frequent use in something similar to this Pioneer Woman’s Best Yogurt Parfait Ever Recipe. I have been making it for a while, even before I saw Ree whip it up on the Food Network. The difference is I add stevia instead of the brown sugar-like she does. It’s my guilt-free snack any time of the day.

Along with chopping the fresh dill, green onion, and parsley I press a couple of garlic cloves and add them to the three creamy ingredients.

A glass bowl of Fresh Herb Dip with a wooden spoon stirring its ingredients.

After giving them a good stir, to combine all the flavors, I cover the container and keep it in the refrigerator, and that’s it! See, I told you it was easy!

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A bowl of Fresh Herb Dip with dill on top with colored peppers around it.

Fresh Herb Dip

  • Author: Louisiana Woman
  • Total Time: 15 minutes
  • Yield: 24 servings
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Description

This cool and refreshing creamy sauce is more than a dip. It has a greek yogurt base flavored with fresh dill, parsley, green onions, and garlic. 

Ingredients

1  8-ounce block cream cheese


1 cup mayonnaise


1 cup Greek yogurt


2 tablespoon chopped green onion


1 tablespoon chopped fresh parsley


2 teaspoons chopped fresh dill


1/2 teaspoon crushed garlic


1/4 teaspoon salt


1/8 teaspoon cayenne pepper

 

Instructions

Beat the cream cheese with an electric mixer for a few minutes until it is softened and easy to blend with the other ingredients.

Add the mayonnaise and Greek yogurt mixing until well combined.

Stir in the rest of the ingredients to encorporate.

Pour into a covered container and store in the refrigerator until ready to serve.

Notes

This dip is delicious with fresh veggies, crackers, chips, and even french fries or on a sandwich or in a baked potato.

If using dried instead of fresh herbs, use 1/3 less the amount as fresh because dried herbs are more potent in flavor than fresh ones.

  • Prep Time: 15 minutes

Keywords: fresh herb dip

A board filled with white bowls filled with snacks with crackers surrounding them.

For more delicious dips check out these, Chunky Cheesy Creamy Crawfish Dip, Blackened Catfish Dip, and Creamed Spinach With Mushrooms recipes.

A wooden bowl of vegetable dip.

Let me know what you’re cooking up in your kitchen these days. You know I love hearing from you right here on the blog or on FaceBook, Instagram, or even seeing what you’re pinning on Pinterest.

“The best exercise for strengthening the heart is reaching down and lifting people up.”

Ernest Blevins

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