Recipe: Hungry Jack Greek Potato Dip

This cool, creamy potato dip with Hungry Jack Mashed Potato Flakes is the perfect addition to your Mother’s Day menu. It’s a versatile dish that can be served cold as refreshing springtime snack or served warm just before dinner.

Yields: 2-1/2 cups

Prep time: 15 Min.

Cook time: N/A Min.


  • 1 cup Hungry Jack Mashed Potato Flakes
  • 1 cup water
  • 1/4 cup olive oil
  • 2 cloves garlic, minced
  • 1/2 teaspoon salt
  • 1/4 teaspoon white pepper
  • 1/2 cup milk
  • 3/4 cup plain yogurt or light sour cream
  • 1/4 cup thinly sliced green onion
  • 3 tablespoons lightly packed chopped fresh dill or mint, or combination
  • 1 teaspoon grated lemon zest
  • 2 teaspoons lemon juice
  • Vegetable dippers such as carrots, celery, broccoli, bell pepper
  • Sliced toasted baguette

Preparation Directions:

  1. Heat water, olive oil, garlic, salt and pepper to simmering in a medium saucepan. Remove pan from heat.
  2. Stir in milk and potato flakes until blended. Let stand 1 minute.
  3. Stir in yogurt, green onion, dill or mint, lemon zest and lemon juice.
  4. Serve the greek potato dip immediately or refrigerate until chilled. For a warm dip, reheat in microwave, about 1 minute. Keeps refrigerated up to 4 days.

Recipe and photo originally posted on

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