Chimichurri Yogurt Dip 

Creamy yogurt folds into a classic chimichurri herb sauce to create an ideal dip for veggies.

Chimichurri Yogurt Dip Recipe
Photo: Victor Protasio
Hands On Time:
15 mins
Total Time:
15 mins
4 to 6

Chimichurri is a classic Argentinian herb-and-oil sauce that is punchy and divine and is usually served with grilled meats. Here, the bright mixture is swirled into thick Greek yogurt for a pretty presentation and fresh flavor. Gently folding and mixing the chimichurri into the yogurt in batches will yield that eye-catching marbled look.

Perfect with any vegetables, this rich dip tastes delicious with crunchy lettuces, bitter chicories, or grissini, a popular cracker breadstick in Argentina hailing from Italy. Got leftover dip? Try it smeared on toasted sourdough for a steak sandwich or dolloped onto fried eggs.


  • 2 small cloves garlic, grated (1¼ tsp.)

  • ¾ teaspoon kosher salt

  • 2 tablespoons red wine vinegar

  • 1 cup loosely packed fresh oregano leaves, finely chopped

  • 1 cup loosely packed fresh parsley leaves and tender stems, finely chopped

  • cup olive oil

  • ¼ teaspoon crushed red pepper

  • ¼ teaspoon freshly ground black pepper

  • 1 ¾ cups plain whole-milk Greek yogurt


  1. Place garlic and salt in a medium bowl. Stir, lightly mashing, until a paste forms. Whisk in vinegar. Add oregano, parsley, oil, crushed red pepper, and black pepper; stir until well combined.

  2. Pour out any excess liquid from yogurt and stir until smooth. Transfer yogurt to a large serving bowl. Set aside 2 tablespoons chimichurri. Gently fold remaining chimichurri into yogurt in 2 batches until streaked but not fully combined. Swirl in reserved 2 tablespoons chimichurri on top.

Serving Suggestions

Little Gem lettuce, watermelon radishes, radicchio, grissini

Make Ahead

Chimichurri can be made up to 1 day in advance; cover and refrigerate. Let stand at room temperature for 15 minutes before adding to yogurt.

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