High Protein Greek Yogurt Dip (Print Version)

Creamy, tangy Greek yogurt dip with smoked paprika, garlic and lemon, a high-protein snack for veggies or crackers.

# What You’ll Need:

→ Dairy

01 - 1 cup (240 g) non-fat Greek yogurt

→ Spices & Seasonings

02 - 1/2 teaspoon garlic powder
03 - 1/2 teaspoon onion powder
04 - 1/2 teaspoon smoked paprika
05 - 1/4 teaspoon ground cumin
06 - 1/4 teaspoon sea salt (or to taste)
07 - 1/4 teaspoon black pepper

→ Fresh Additions

08 - 1 tablespoon chopped fresh chives or parsley (optional)
09 - 1 teaspoon freshly squeezed lemon juice

# How to Make It:

01 - In a medium bowl, combine the Greek yogurt, garlic powder, onion powder, smoked paprika, ground cumin, salt, and black pepper.
02 - Add the lemon juice and mix until well blended.
03 - Stir in fresh herbs if using.
04 - Taste and adjust seasoning as desired.
05 - Serve immediately with sliced vegetables, whole grain crackers, or as a sandwich spread. Refrigerate leftovers in an airtight container for up to 3 days.

# Additional Tips::

01 -
  • You get all the creamy satisfaction of classic dips but with a surprisingly healthy twist.
  • It’s endlessly customizable, so you’ll never get bored drizzling it over veggies or spreading it on sandwiches.
02 -
  • Once, I forgot to use fresh lemon juice and the bottled kind made the flavors feel flat—don’t skip fresh, it’s worth it.
  • Letting the dip rest even ten minutes before serving lets the spices mingle and deepen—patience pays off here.
03 -
  • Always taste as you go, since saltiness and tang can change depending on your yogurt brand.
  • The secret to the silkiest dip is letting it sit in the fridge for thirty minutes before serving—trust me, the difference is real.
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