Ingredients:

  • 5 cups Full-Fat Plain Greek Yogurt (350 g)
  • 2–4 Tbsp Buttermilk (or whole milk)
  • 1 tsp Fresh Lemon Juice
  • 2 Tbsp Fresh Chives (finely minced)
  • 1 Tbsp Fresh Flat-Leaf Parsley (minced)
  • 1 tsp Dried Dill Weed
  • 1 tsp Garlic Powder
  • 1/2 tsp Onion Powder
  • 3/4 tsp Salt
  • 1/4 tsp Freshly Ground Black Pepper

Instructions:

  1. Prep the Herbs: Thoroughly wash and dry the fresh chives and parsley. Finely mince both herbs and set aside. (Drying the herbs is critical, as excess moisture will thin the dip.)
  2. Combine Dry Ingredients: In the mixing bowl, whisk together the Greek yogurt, garlic powder, onion powder, dried dill, salt, and pepper until uniform and lump-free.
  3. Add Acidity: Stir in the fresh lemon juice.
  4. Incorporate Fresh Ingredients: Fold in the minced chives and parsley using a spatula.
  5. Achieve Dip Consistency: Gradually add the buttermilk (or milk), starting with 2 tablespoons (30 ml). Mix well. If you prefer a thinner dressing consistency, continue adding buttermilk until the desired thickness is reached. For a thick dipping sauce, stop at the minimum required.
  6. Final Taste Check: Taste the dip. Add additional salt and pepper if needed, bearing in mind that the flavours will intensify upon chilling.
  7. Crucial Chill Time: Transfer the dip to an airtight container. Refrigerate for a minimum of 30 minutes, or ideally 2 hours. This resting period allows the spices to fully rehydrate and the herbs to infuse.
  8. Serve: Just before serving, give the dip a quick stir. If it has thickened too much in the fridge, whisk in half a teaspoon of water or buttermilk to loosen it slightly. Serve chilled.