Ingredients:

  • 1 cup (240 ml) nonfat Greek yogurt, plain
  • ½ cup (120 ml) light sour cream (or additional Greek yogurt)
  • ¼ cup (60 ml) unsweetened almond milk (or other milk alternative)
  • 2 tablespoons fresh chives, finely chopped
  • 2 tablespoons fresh parsley, finely chopped
  • 1 tablespoon fresh dill, finely chopped
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • ½ teaspoon dried minced onion (optional, for added texture)
  • ½ teaspoon kosher salt (or to taste)
  • ¼ teaspoon freshly ground black pepper (or to taste)
  • ½ tablespoon lemon juice, freshly squeezed (about ½ lemon)

Instructions:

  1. In a medium bowl, whisk together the Greek yogurt, sour cream (or extra yogurt), and almond milk until smooth.
  2. Add the chopped chives, parsley, dill, garlic powder, onion powder (if using), salt, and pepper to the yogurt mixture.
  3. Stir thoroughly to combine all ingredients.
  4. Stir in the fresh lemon juice.
  5. Taste the dip and adjust seasonings as needed. Add more salt, pepper, or herbs to your liking.
  6. Cover the bowl with plastic wrap and refrigerate for at least 30 minutes to allow the flavors to meld.
  7. Serve chilled with your favorite dippers.