Chimichurri Dip Recipe

Even if you’ve struggled with traditional chimichurri sauce, you’ll find this creamy adaptation more approachable. By combining the classic elements of parsley, oregano, and garlic with Greek yogurt, you’ll create a versatile dip that maintains authentic Argentine flavors while offering a smoother consistency. The key lies in your precise measurements and ingredient preparation, which we’ll explore step-by-step. Let’s transform these bold South American flavors into your next crowd-pleasing appetizer.

Overview

• Combine fresh parsley, oregano, garlic, red chili pepper, and Greek yogurt in a food processor until well blended.
• Drizzle in olive oil while whisking continuously, then add red wine vinegar and lemon juice for balanced acidity.
• Allow the dip to rest for 30 minutes before serving to enhance flavors and achieve the perfect creamy consistency.
• Hand-chop herbs instead of over-processing to prevent bitterness and maintain the authentic chimichurri texture.
• Each quarter-cup serving contains 180 calories and offers healthy fats, protein, and antioxidants from fresh herbs.

Recipe

This Argentine-inspired chimichurri dip combines the classic flavors of fresh herbs and garlic with the addition of creamy Greek yogurt. The traditional sauce is reimagined as a thick, spreadable dip that maintains its signature bright, tangy profile while offering a smoother consistency perfect for entertaining.

The key to achieving the perfect chimichurri dip lies in the proper preparation of the herbs and the careful incorporation of the Greek yogurt. Fresh parsley and oregano are essential, as they provide the vibrant green color and robust flavor that characterizes authentic chimichurri. The addition of Greek yogurt not only creates a more substantial texture but also adds a subtle tang that complements the herbs and garlic.

Ingredients:

• 2 cups fresh parsley, finely chopped
• 3 cloves garlic, minced
• 1/4 cup fresh oregano
• 1/4 cup red wine vinegar
• 2/3 cup extra virgin olive oil
• 1 red chili pepper, deseeded and minced
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/2 cup Greek yogurt
• 1 tablespoon lemon juice

Cooking Steps

Begin by thoroughly washing and patting dry your fresh parsley and oregano, then finely mince your garlic cloves and red chili pepper.

Add your prepped herbs and aromatics to a food processor, pulsing until finely chopped, then transfer to a mixing bowl where you’ll incorporate your Greek yogurt, olive oil, vinegar, and seasonings.

Let your chimichurri dip rest at room temperature for 30 minutes before serving to guarantee flawless flavor development.

Step 1. Wash and Dry Herbs

Before proceeding with any chopping, thoroughly rinse the parsley and oregano under cold running water, confirming all dirt and debris are removed from between the leaves and stems. Gently shake the herbs to remove excess water, then spread them in a single layer on clean kitchen towels or paper towels.

Pat the herbs gently with additional towels to absorb surface moisture. You’ll want to guarantee they’re completely dry before chopping – any remaining water will dilute the chimichurri’s flavors and potentially cause splattering during processing. If you’re in a hurry, you can use a salad spinner to expedite the drying process.

Once your herbs are thoroughly dried, separate the leaves from the tougher stems, discarding any yellow or bruised portions. You’re now ready to proceed with the precise chopping of your fresh herbs.

Step 2. Mince Garlic And Chilies

With your herbs now prepped, the garlic and chilies require precise mincing to guarantee even distribution throughout the chimichurri dip. Start by peeling your three garlic cloves and removing the stem and seeds from your red chili pepper.

For technique selection, you’ve got two options: Use a sharp chef’s knife to mince both ingredients separately, or pulse them briefly in your food processor. If you’re using a knife, rock the blade back and forth over the garlic and chilies until you achieve a uniform texture about 1/16-inch in size.

If you’re opting for the food processor, pulse in short 1-second bursts to avoid over-processing. You’ll want the pieces fine enough to blend seamlessly into the dip but not so small that they become paste-like.

Step 3. Combine Ingredients in Processor

Place the chopped parsley, oregano, minced garlic, and chilies into the bowl of your food processor. Pulse the mixture 8-10 times until you achieve a proper mincing technique that creates uniformly fine pieces without over-processing into a paste.

Add the red wine vinegar and extra virgin olive oil through the processor’s feed tube while pulsing intermittently. This method guarantees the perfect balance of ingredients as the liquids incorporate evenly with the herbs. You’ll notice the mixture becoming vibrant green and aromatic.

Transfer your herb mixture to a medium mixing bowl. Fold in the Greek yogurt and lemon juice using gentle, sweeping motions until fully combined. You’ll see beautiful green streaks transform into a cohesive, creamy dip that’s ready for resting and serving.

Step 4. Add Yogurt and Seasonings

Once your herb mixture is properly processed, gradually fold in the 1/2 cup of Greek yogurt using a rubber spatula, working in a figure-eight motion to maintain the dip’s light texture. The yogurt addition creates a creamy base that perfectly complements the bright herbs while tempering their intensity.

Now’s the time for balanced seasoning. Add 1/2 teaspoon of salt and 1/4 teaspoon of black pepper, tasting as you go to guarantee the flavors align with your preferences. Finish with a tablespoon of fresh lemon juice, which brightens the entire mixture and helps preserve the herbs’ vibrant green color. Give everything a final gentle stir, being careful not to overwork the mixture. You’ll know it’s ready when the consistency is smooth and the seasonings are evenly distributed throughout.

Step 5. Rest for Thirty Minutes

The final critical step allows your chimichurri dip to rest at room temperature for exactly 30 minutes before serving. During this resting period, you’ll notice the flavors begin to meld and develop as the herbs release their essential oils into the mixture.

Let the sauce rest undisturbed, keeping it covered to prevent oxidation. This waiting period is essential for full flavor development, as it gives the garlic and herbs time to infuse the oil and yogurt base properly. While you might be tempted to serve immediately, allow the mixture to sit before serving – you’ll be rewarded with a more cohesive and balanced dip.

Once the 30 minutes have passed, give your chimichurri a final stir to reincorporate any separated ingredients, then serve with your chosen accompaniments.

Top Tips

Five essential tips will elevate your chimichurri dip to restaurant quality. First, hand-chop your herbs instead of over-processing them – you’ll achieve better texture and prevent bitterness. Second, maintain proper flavor balance by tasting and adjusting the vinegar-to-oil ratio; start with 1:3 and modify to your preference. Third, create seasonal variations by incorporating mint in summer or cilantro in winter.

For the fourth tip, emulsify your dip properly by slowly drizzling the oil while whisking continuously. This prevents separation and creates a silky consistency.

Finally, always use room-temperature ingredients, especially the Greek yogurt – this guarantees even distribution and prevents the olive oil from solidifying when mixed. You’ll notice professional-quality results with these techniques.

Nutritional Guide

Nutritional Information (per 1/4 cup serving)

Nutrient	Amount
Calories	180
Fat	19g
Protein	2g
Carbohydrates	3g
Fiber	1g
Sodium	150mg
Sugar	1g

Additional Nutritional Notes:

This chimichurri dip is rich in healthy fats from olive oil, which provides heart-healthy monounsaturated fats. Fresh herbs contribute antioxidants and vitamins A and C, while Greek yogurt adds calcium and protein. The recipe is naturally low in carbohydrates and suitable for most low-carb dietary patterns.

Disclaimer:

Nutritional values are estimates and may vary based on specific ingredients, brands, and portion sizes used. For precise nutritional information, calculate using the exact products and measurements in your preparation.

Final Thoughts

Making chimichurri dip offers a versatile way to enhance your culinary repertoire while staying true to authentic Argentinian flavors. You’ll find this recipe’s versatility shines through whether you’re serving it at a casual gathering or an upscale dinner party.

The key to success lies in maintaining proper flavor balance throughout the preparation process. Don’t hesitate to adjust the seasonings to match your taste preferences, though you’ll want to preserve the characteristic tang that makes chimichurri unique. Remember that fresh herbs are non-negotiable for achieving ideal results, and allowing the dip to rest before serving will reward you with more developed flavors.

Whether you’re pairing it with grilled vegetables, crusty bread, or using it as a spread, this chimichurri dip will become a staple in your entertaining arsenal.

Frequently Asked Questions

Can I Substitute Red Wine Vinegar With Another Type of Vinegar?

You can substitute red wine vinegar with apple cider vinegar or white wine vinegar in your recipe. They’ll maintain a similar acidity level, though you’ll notice subtle flavor differences. Stick to the same measurement ratios.

How Spicy Is This Dip Compared to Traditional Chimichurri Sauce?

While traditional chimichurri’s usually spicier, this dip’s milder due to the Greek yogurt’s cooling effect. You can easily adjust the relative heat level by adding more chili pepper to match your preferred spice profile.

What Are the Best Accompaniments to Serve With Chimichurri Dip?

You’ll love serving this versatile dip with grilled meats like skirt steak or chorizo. Pair it with crusty bread, roasted vegetables, or fresh crudités. It’s perfect for sharing at your next gathering!

Will the Dip’s Color Change if Stored for Several Days?

You’ll notice natural oxidation over time causing color intensity fluctuations. Your dip’s bright green hue will gradually darken after 2-3 days, though this won’t affect its flavor or food safety when properly refrigerated.

Can I Freeze Chimichurri Dip for Later Use?

While you can freeze it, your dip’s shelf life will be best within 3 months. For ideal storage conditions, keep it in an airtight container and let it thaw completely before serving to maintain texture.