Herbed Yoghurt Dip

Makes 2 cups

This dip contains one of my most treasured and favoured herbs — basil. The Greek word for basil is vasillikos, which means ‘royal’. Basil is the crowning herb in Greek cuisine. It is also used in the Greek Orthodox Church to bless its patrons and to bless people’s homes. This is the herb that grew above the holy cross when it was found. As with all ingredients, basil must be handled delicately and respectfully when cooking with it.

This dip is divine on its own with some crusty bread. I also enjoy dipping my dolmades in it.

¼ cup spring onions, chopped
2–3 cloves garlic, sliced
1 cup continental parsley leaves
1 cup dill
¼ cup fresh mint
½ cup basil leaves
1–2 tablespoons lemon juice
2–3 tablespoons olive oil
500 grams Greek-style yogurt

Place the onions, garlic and herbs in a blender and mix for about 1 minute until they are chopped finely. Add the lemon juice and olive oil and blend for a further 30 seconds until the mixture is smooth.

Place the yogurt in a bowl and then add the mixture from the blender and fold through gently until well combined.

Refrigerate for at least two hours before serving.


Located in the heart of Bondi Junction, Greekalicious offers Sydney’s most authentic Greek cooking experience. Teacher Maria Benardis mixes ancient Greek and modern dishes with her passion for regional traditions, storytelling and lively music. Using certified organic ingredients all classes include a full sit down meal with plenty of quality Australian wine.

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