We often have “Happy Cocktail at the Tree House” in the early evening, which could be simply a glass of wine with cheese and crackers, or perhaps something a little more elaborate. It symbolizes the end of the workday (or ‘chore-day’, if it is a weekend), and has come to be a cherished tradition. I wrote about it nostalgically in January of this year when the weather was nasty.
I usually create something from whatever’s on hand, and that’s the topic of today’s post: an extremely simple and startlingly good dip that can be made in about 2 minutes. We had chimichurri from our local farmers’ market and 0% milkfat Greek yogurt in the refrigerator, along with some carrots and red bell peppers that had been sliced for dipping, and I knew they would be that day’s throw-down Happy Cocktail snack. What I didn’t know is how much The Grill-Meister would like it. Score!!!!

The tanginess of the yogurt is the perfect balance for the bright, unctuous chimichurri, and our Zippy Sicilian spice mix adds just the right kick.
Chimichurri and Greek Yogurt Dip Recipe
Makes ½ cup
Ingredients
- ¼ cup chimichurri
- ¼ cup plain Greek yogurt (I use 0% milk fat, but any will do)
- ½ tsp Zippy Sicilian or other Italian seasoning
- optional garnish: fresh herbs and additional seasoning
Instructions
Stir the chimichurri and Greek yogurt together in a small bowl and add the seasoning, stirring again. The mixture will be slightly oily from the olive oil in the chimichurri. Adjust with additional yogurt if you prefer it thicker. If desired, garnish with additional seasoning and herbs. Serve with crackers, pita, fresh vegetables or your other favorite dippers.
Notes:
- You can use any amounts; it’s just one part chimichurri to one part Greek yogurt, with ½ tsp of seasoning per ½ cup.
- If you use a different Italian seasoning than Zippy Sicilian, you will most likely need to add a pinch or two of red pepper flakes. But you really should make the Zippy Sicilian! It is a great spice mix to have on hand. See below.
© 2024, Glover Gardens

There are times when I have leftover chimichurri that I have made for steaks and this sounds like a great way of using it.
It is! It can be a throwdown appetizer dip the next day before you have your leftover steak in paninis. 😊 https://glovergardens.com/sandwich-wednesday-steak-and-fontina-panini/