Greek Yogurt Fruit Dip (Printable version)

Tangy Greek yogurt mixed with honey and lemon for a smooth, fresh fruit accompaniment.

# What you need:

→ Dairy

01 - 1 cup plain Greek yogurt (whole milk or 2%)

→ Sweeteners & Flavorings

02 - 2 tablespoons honey (or maple syrup for vegan option)
03 - 1 teaspoon pure vanilla extract
04 - ½ teaspoon ground cinnamon (optional)

→ Citrus

05 - 1 teaspoon freshly grated lemon zest
06 - 1 tablespoon fresh lemon juice

# How to Make It:

01 - In a medium mixing bowl, blend Greek yogurt, honey, vanilla extract, cinnamon (if using), lemon zest, and lemon juice.
02 - Whisk thoroughly until the mixture is smooth and well combined.
03 - Transfer to a serving bowl, cover, and refrigerate for at least 30 minutes to enhance flavor integration (optional).
04 - Serve chilled alongside an assortment of fresh fruit such as strawberries, apple slices, grapes, pineapple, or melon.

# Expert Advice:

01 -
  • It takes less time to make than it does to wash the bowl afterward.
  • The tangy creaminess makes even basic grocery store grapes taste special.
  • You can adjust the sweetness on the fly without ruining anything.
  • It feels indulgent but sneaks in protein and keeps you from feeling heavy.
02 -
  • Don't use nonfat yogurt unless you have to—it turns out watery and doesn't coat the fruit the same way.
  • Grate the lemon zest before you juice it, or you'll be fighting with a slippery lemon half and a microplane.
  • If the dip tastes too tangy, add another half tablespoon of honey instead of trying to fix it with more vanilla.
03 -
  • Taste the yogurt before you start—some brands are tangier than others, and you might need to add a little extra honey to balance it out.
  • If you're serving this at a party, make a double batch because people always come back for seconds once they try it.
  • For a fun twist, swirl in a spoonful of berry jam or nut butter right before serving—don't mix it all the way, just enough to marble it.
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