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Carrot stick dipped into thick garlic lemon yogurt dip
TasteWiser

4-Ingredient Garlic Lemon Yogurt Dip

A thick, no-cook Greek yogurt dip with lemon, garlic powder and salt. This recipe card covers the garlic yogurt dip from the six-dip collection.
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Prep Time 5 minutes
Cook Time 0 minutes
Total Time 5 minutes
Servings: 8 servings (about 2 tablespoons each)
Course: Appetizer
Calories: 30
Ingredients Equipment Method Notes

Ingredients
  

Garlic lemon yogurt dip
  • 1 cup plain whole-milk Greek yogurt 240 g; unsweetened
  • 1 tablespoon fresh lemon juice
  • 1/4 teaspoon garlic powder not garlic salt
  • 1/8 teaspoon fine salt

Equipment

  • Small mixing bowl
  • Spoon or whisk
  • Measuring spoons

Method
 

  1. Measure 1 cup (240 g) plain whole-milk Greek yogurt, 1 tablespoon fresh lemon juice, 1/4 teaspoon garlic powder and 1/8 teaspoon fine salt. Stir any separated liquid back into the yogurt before measuring. Use unsweetened yogurt and garlic powder, not garlic salt.
    Greek yogurt, lemon juice, garlic powder and salt measured for yogurt dip
  2. Add the yogurt, lemon juice, garlic powder and salt to a small bowl. Stir with a spoon or whisk until evenly combined. Scrape around the bowl so no pockets of garlic powder remain.
    Garlic lemon yogurt dip stirred until evenly combined
  3. Taste with a clean spoon. The dip should be thick enough to cling to a vegetable stick. For a sharper flavor, add a little extra lemon from the measured ingredient; avoid thinning it too far. Serve with washed, dried vegetable sticks, pita or crackers. Cover and refrigerate any dip reserved for later.
    Carrot stick dipped into thick garlic lemon yogurt dip

Notes

Yield is approximately 1 cup. Ingredient count includes salt. Dippers are separate and not included in the nutrition estimate.
For this small batch, plan to refrigerate promptly at 40°F or below and use within 3 days, or sooner if the yogurt package requires it. Keep cold during serving; discard dip left above refrigeration temperature for more than 2 hours, or 1 hour above 90°F. Do not return used serving dip to the stored batch.
Nutrition is an approximate calculation for one-eighth of the batch using plain whole-milk Greek yogurt. Brands and portions vary. No lab analysis is implied.