Amazing Greek Yogurt Dip
This is the two-ingredient recipe you memorize and never write down again. A cup of Greek yogurt, a spoonful or two of French Made Easy, and a stir. That's the whole thing. The yogurt brings the tang and the body; the blend brings the herbs and savory depth that would otherwise mean chopping dill, mincing garlic, and measuring out four other jars.
What makes it worth keeping around is how many jobs it does. Thick, it's a dip for pita chips and cut vegetables. Thinned with a little water or lemon, it's a salad dressing or a drizzle for grain bowls. Add cucumber and vinegar and you've got tzatziki for gyros and grilled lamb. It costs a few dollars, takes five minutes, and beats anything with a shelf-stable lid.
Ingredients
- 1-2 tsp French Made Easy
- 1 cup Greek yogurt
Ingredient notes & swaps
- **Greek yogurt:** Full-fat gives the richest, most scoopable dip, but 2% or nonfat work fine and keep it lighter — just expect a slightly tangier, thinner result. Whatever you use, it should be strained Greek-style, not regular yogurt.
- **French Made Easy:** This is the flavor engine — a savory herb blend that stands in for dill, garlic, and onion in one shake. Start with 1 tsp, taste after it chills, and work up to 2 tsp. Grab a jar of French Made Easy if you want to make this on repeat.
- **Swap the blend, swap the dip:** The same yogurt base takes any of our blends. Smokin' Chipotle turns it into a smoky crema for tacos; Mediterranean Magic pushes it toward a Greek-style spread.
- **For tzatziki:** Add one seeded, diced (or grated and squeezed-dry) cucumber, a splash of red wine vinegar, and a squeeze of lemon. Grate the cucumber for a looser, more traditional texture.
- **Gluten-free:** Yogurt and the blend are both naturally gluten-free, so serve it with GF crackers or raw veg and the whole plate stays gluten-free.
Directions
- Mix French Made Easy into the yogurt until well combined.
- Chill for at least 15 minutes before serving to let the flavors develop.
- Serve with pita chips, crudités, or use as a base for buttermilk ranch or tzatziki.
Why this works
The only real technique here is the chill. When you stir dry seasoning into cold yogurt, the herbs and garlic notes are still sharp and separate — you can taste each one. Give it fifteen minutes in the fridge and the seasoning hydrates, the flavors bleed into the yogurt, and the whole thing tastes rounded and blended instead of gritty and raw. Greek yogurt matters too: it's strained, so it's thick enough to cling to a chip without weeping liquid the way regular yogurt does. Don't skip the rest and don't reach for thin yogurt.
What to serve it with
Serve it cold in a shallow bowl with a swirl on top and a drizzle of olive oil. Around it: pita chips, cucumber spears, carrot and bell pepper sticks, radishes, or warm flatbread. It's also a workhorse condiment — spoon it over grilled chicken or lamb, dollop it on baked potatoes, or use it as the creamy layer in a mezze spread next to hummus and olives. Thinned out, it makes a fast ranch-style dressing for a chopped salad.
Tips
- Chill for at least 15 minutes — this is the difference between raw, gritty seasoning and a smooth, blended dip.
- Start with 1 tsp of blend, taste after chilling, then add more. It's easy to add and impossible to take back.
- For a looser dressing, whisk in a tablespoon of water or lemon juice at a time until it pours.
- Making it ahead? It actually gets better overnight, so this is a great day-before party dip.
FAQ
Can I make this ahead of time?
Yes, and it's better for it. The flavors deepen overnight, so make it a day early for a party. Keep it covered in the fridge for up to 4 days. If it releases a little liquid, just stir it back in before serving.
Can I use regular yogurt instead of Greek?
You can, but the dip will be much thinner and may weep liquid. If regular yogurt is all you have, strain it through a cheesecloth or coffee filter for 30 minutes first to thicken it up. Greek yogurt skips that step because it's already strained.
How do I turn this into tzatziki?
Add one seeded, diced cucumber (or grate it and squeeze out the water), a splash of red wine vinegar, and a squeeze of fresh lemon. That's it — a fast tzatziki for gyros, grilled meats, or falafel.
Is this dip gluten-free?
Yes. Greek yogurt and French Made Easy are both gluten-free, so the dip itself is safe. Just pair it with gluten-free dippers — raw vegetables or GF crackers — if that matters for your table.
Nutrition
Estimated per serving · values are approximate.