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    Home » Recipes » Dessert

    Greek Yogurt Fruit Dip

    Published May 5, 2021, modified Jun 7, 2023 by Nicole Shroff / Leave a Comment

    Jump to Recipe
    Pin image of fruit platter with a honey yogurt dip.

    A 3-ingredient Greek yogurt dip which goes so well with fresh fruit. Its rich and creamy with a delicious tangy freshness.

    Fruit platter with small bowl of sweet lemon yogurt dip in the middle

    Honey yogurt fruit dip flavoured with lemon and honey, is a perfect way to enjoy fresh summer fruits.

    It is thick and creamy with a wonderfully refreshing tang, and lightly sweetened to perfectly complement the fruit.

    This easy Greek yogurt dip requires just three ingredients which are blended together.

    The flavours come together as it chills creating a smooth and delicious dip that is totally addicting!

    We like to serve this dip super chilled with a variety of fruit such as bananas, strawberries, apples, pears, oranges, melons, peaches, mangos and pineapples. You could use any of your favourite fruit and the flavours will work well.

    This yogurt dip and fruit platter are a real crowd pleaser making a refreshing and eye-catching dessert for any occasion such as Easter, Mother’s Day, BBQs and picnics.

    It’s also great for breakfast, spoon a generous amount over a fresh fruit salad, on pancakes, waffles or even a slice of pound cake!

    For more fruit desserts, try my no-bake lemon cheesecake, and if you love the combination of fruit and yogurt, check out my very popular strawberry or orange frozen yogurts.

    Hit the subscribe link above to get more recipes like this.

    Jump to:
    • How to make it
    • How to serve it
    • Make ahead and storing leftovers
    • You may also like …
    • 📋 Recipe

    How to make it

    This honey yogurt dip requires just three ingredients:

    • Yogurt – select a plain, thick strained yogurt such as Greek or Turkish with 5%, or 2% fat content for best flavour and consistency.
    • Lemon zest – wash and dry the lemon, then use a microplane to grate the peel (stopping before you reach the white pith). The grated zest releases lemon oil for maximum flavour.
    • Honey – any type will do. Adjust the amount to your taste.

    Simply blend the three ingredients together till fully combined, pour into a bowl, cover and chill.

    How to serve it

    This dip is best served super chilled, so I usually place it in the freezer for 30 minutes before serving (an hour if taking on a picnic).

    Serve as a dip with a platter of your favourite fresh fruit, over pancakes and waffles, or on a slice of pound cake.

    Make ahead and storing leftovers

    This dip can be made ahead and will keep in a sealed container in the fridge for up 2-3 days, or in the freezer for up to a month. Thaw in the fridge before serving.

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    Are you making this Greek yogurt fruit dip for fruit recipe? I’d love to know what you thought, please let me know in the comments below and rate the recipe.

    📋 Recipe

    Image of fruit platter with small bowl of honey yogurt dip in the middle.

    Greek Yogurt Fruit Dip

    Nicole Shroff
    A 3-ingredient Greek yogurt dip which goes so well with fresh fruit. Its rich and creamy with a delicious tangy freshness.
    5 from 6 votes
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    Prep Time 5 minutes mins
    Total Time 5 minutes mins
    Course Breakfast, Dessert
    Cuisine All
    Servings 8 servings
    Calories 39 kcal

    Ingredients

    • 250 grams Greek yogurt 1 cup, with 5% or 2% fat
    • 3 tablespoons honey
    • 1 teaspoon lemon zest unwaxed lemon

    Instructions
     

    • 250 grams Greek yogurt, 3 tablespoons honey, 1 teaspoon lemon zest
      In a medium bowl, blend the three ingredients together till fully combined.
    • Cover and chill in the fridge (or freezer for 30 minutes), and serve as a dip for slices of fruit or as a topping on fruit salad.

    Notes

     
    Use Greek yogurt with a 5% or 2% fat content for best results.
    Serve it super chilled with a variety of sliced fruit such as bananas, strawberries, apples, pears, oranges, melons and pineapples, etc.
    Make ahead/storing leftovers – This dip will keep in a sealed container in the fridge for up 2-3 days, or in the freezer for up to a month. Thaw in the fridge before serving.

    MEASUREMENT NOTES

    The ingredients here on EOTF are set out in grams & milliliters and in US cups & spoons.

    Nutrition

    Calories: 39kcalCarbohydrates: 8gProtein: 3gFat: 1gSaturated Fat: 1gTrans Fat: 1gCholesterol: 1mgSodium: 9mgPotassium: 41mgFiber: 1gSugar: 7gVitamin A: 1IUVitamin C: 1mgCalcium: 29mgIron: 1mg
    Did you make this recipe? I’d love to know how it turned out! Let me know by leaving a review below, or snap a photo and share it on Instagram tagging me @Endofthefork.
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