Ingredients:

  • 2 cups (16 oz) Plain Greek Yogurt (2% or full-fat)
  • 1/4 cup Buttermilk (or regular milk)
  • 2 tablespoons Fresh Flat-Leaf Parsley, finely chopped
  • 2 tablespoons Fresh Chives, finely minced
  • 1 teaspoon Fresh Dill, finely chopped (Optional)
  • 1 teaspoon Garlic Powder
  • 1/2 teaspoon Onion Powder
  • 3/4 teaspoon Kosher Salt
  • 1/4 teaspoon Freshly Ground Black Pepper
  • 1 teaspoon Apple Cider Vinegar or Fresh Lemon Juice

Instructions:

  1. Prep Herbs: Finely mince the parsley and chives, and chop the fresh dill (if using). Ensure the herbs are dry before chopping.
  2. Establish Base: In the mixing bowl, combine the Greek yogurt and buttermilk. Whisk until smooth and uniform.
  3. Add Dry Spices: Incorporate the garlic powder, onion powder, salt, and black pepper into the yogurt base. Whisk thoroughly for about 30 seconds to ensure the powders are fully distributed and hydrated, preventing any lumps.
  4. Brighten: Stir in the apple cider vinegar (or lemon juice) to provide a necessary acidic lift.
  5. Fold in Freshness: Gently fold in the minced fresh parsley, chives, and dill until they are evenly distributed.
  6. Check Consistency: If the dip is too thick (it should be scoopable but yielding), add buttermilk, one teaspoon at a time, until the desired texture is reached.
  7. Chill: Cover the bowl tightly with cling film and refrigerate for a minimum of 30 minutes, or ideally 2 hours. This step is essential for flavor development.
  8. Final Check: Just before serving, give the dip a final stir and taste for seasoning. Adjust salt or vinegar if needed. Serve chilled.