Garlic Herb Yogurt Dip

Posted on: October 28, 2022. Updated on: July 11, 2023.

by Carolina Gelen

4.3 / 5. from 68

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This is a quick and easy appetizer which comes together in only a few minutes and uses pantry and fridge staples you probably have laying around. It’s very easy to make your own, I use greek yogurt as my base dip but you can use, regular yogurt, sour cream or labneh if you prefer. Additionally, feel free to create any savory flavor combinations with the oil. Think of this as a template with the idea to combine delicious flavors with a creamy dairy base which pairs perfect with vegetables, and bread. I hope this gets your creative minds working. 🙂 Enjoy!

Garlic Herb Yogurt Dip

4.3 / 5. from 68

Click to vote

Servings: 4
Prep: 10 minutes
Cook: 5 minutes


  • 1/3 cup extra-virgin olive oil
  • 3 garlic cloves, minced
  • 1 handful parsley leaves and tender stems, finely chopped
  • 1 teaspoon freshly ground black pepper
  • 1 teaspoon hot paprika
  • 1/4 teaspoon cayenne
  • 3/4 teaspoon kosher salt, plus more to taste


  1. Heat the oil in a saucepan for 3 minutes over medium-high heat. Simultaneously, add garlic, parsley, pepper, paprika, cayenne, and salt to a bowl. Pour the hot oil in the bowl and let it infuse for 5 minutes.
  2. Swirl the yogurt in a shallow bowl, sprinkle with a pinch of salt. Drizzle some or all of the oil mixture on top. (If you have leftover oil, you can save it in the fridge to eat with eggs, potatoes, whatever you want.) Serve with raw vegetables, crackers, and/or bread. Enjoy!

Carolina Gelen

I speak 5 languages, but my favorite way to communicate is through the universal language of food. I translate food to be more approachable and accessible for the everyday cook. I didn't grow up with a lot, so I’ve always loved thrifting and finding a good sale. That also shapes my approach to cooking: I try to make most of my recipes as affordable as possible, and that is what my SCRAPS newsletter is about. Every two weeks I will send an exclusive recipe to your inbox. Subscribe to get full access to the newsletter and website.

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12 thoughts on "Garlic Herb Yogurt Dip"

  1. Angela Verlaeckt Clark says:


  2. Thea Sugarman Lee says:

    Would this work with roasted or black garlic?

    1. Carolina says:

      Yeah that would be delicious

    2. Luci says:

      Can you make ahead of time and does it have to be refrigerated?

      1. Carolina says:

        You can definitely make this ahead, store the oil in the fridge up to two to three weeks. The oil might solidify in the fridge, but once it comes to room temperature it will turn back to liquid. When it’s time for serving, swirl the yogurt on a plate and drizzle the oil on top 🙂

  3. Grace says:

    This looks really good! Can the oil be made ahead? Also does it need to be cool before putting on the yogurt?

    1. Carolina says:

      Hi Grace, definitely! You can make the oil two to three weeks ahead and store it in the fridge 🙂

  4. Hannah says:

    So good. We had this drizzled over an omelette.

  5. Halil says:

    Can you list the vegetables you used in your video please they look unique 🙏 I recognised the carrots and romenesco but what is the orange color weg?

    1. Carolina says:

      The orange vegetable was a thinly sliced golden beetroot, super unique! And you’re right, the remaining vegetables are romanesco, carrots and radishes 🙂

  6. Macha says:

    My husband is allergic to parsley. Can I use an another herb. It looks sooo good!

    1. Carolina says:

      Absolutely, feel free to substitute for what you and your husband like. The idea with this recipe is to create a dip for bread or vegetables that is savory and satisfying for you and so whatever speaks to your stomach most will probably work best. 🙂