Never miss a bite! Sign up here to receive new recipes and reviews straight to your inbox.
Thick, creamy, oh-so-full-of-flavor Herbed Garlic and Parmesan Dip is the perfect complement to veggies and crackers, or can even work as a sandwich spread.
I think I’m in love. With this dip. Garlic, basil, parsley, parmesan cheese — the variety of flavors may overwhelm you at first, but I promise everything works amazingly well together. I like garlic, so it is a little spicy the way I made it, but you can always dial back. That’s the beauty of cooking — you can make any recipe into your own by tweaking ingredients to your own liking.
This is a Greek yogurt-based dip, which makes it very dense and creamy. Not all vessels can handle this dip! You’ll need something sturdy, like baby carrots or a thicker cracker. I made baked portobello fries, coated in Panko Breadcrumbs to serve with this Herbed Garlic and Parmesan Dip and it was a phenomenal combination. I would have snapped a photo of the “fries,” but everyone snagged them up before I had the chance, so I had to substitute in some crackers instead. Dips are my favorite party food — they are hard to stay away from! I try to keep any dips that I make on the healthier side so we can indulge without feeling too guilty. That’s why I’m happy to say that the majority of the ingredients in this Herbed Garlic and Parmesan Dip is the first word of the recipe title — herbs! Aside from the herbs, I used non-fat plain Greek yogurt, a little parmesan cheese, apple cider vinegar, and lemon juice. When I tell you this is easy, I really mean it!
Next time you’re invited to a party, you need to make some Herbed Garlic and Parmesan Dip to bring along with you. And if you’re feeling ambitious, make portobello fries too!
- 8 oz non-fat plain Greek yogurt
- 1 tbsp chopped fresh dill
- 1 tbsp chopped fresh basil
- 1 tbsp chopped fresh parsley
- 2 garlic cloves, minced
- ¼ cup grated parmesan cheese
- 1 tsp apple cider vinegar
- 1 tsp fresh lemon juice
- Combine all ingredients in a bowl.
- Cover and refrigerate for at least one hour before serving.