herbed yogurt dip

review

Private Recipe by

Raven Higheagle

@ravenhigheagle

Prescott, AZ

There's nothing terribly complicated about this recipe, but I do love the fact that it's made with all yogurt — so many herbed dips are made with a mixture of sour cream and mayonnaise, making for a heavier and not-so-healthy appetizer. This recipe is different: it's thick and creamy, yet simultaneously light and tangy. You can double (or triple!) the recipe and make it a few days in advance so you've always got a bit in the refrigerator.

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yield serving(s)

method Refrigerate/Freeze

Ingredients For herbed yogurt dip

2 c

plain yogurt (greek-style preferred)
2 Tbsp

minced green onion, white and light green parts only
6 Tbsp

finely chopped flat-leaf parsley
2 Tbsp

chopped fresh dill
2 Tbsp

chopped fresh chives
2 Tbsp

thinly-sliced fresh basil
2 tsp

sherry vinegar
2 tsp

fresh lemon juice
salt and pepper, to taste
fresh vegetables, pita bread, chips and crackers, to serve

How To Make herbed yogurt dip

1
In a small bowl, whisk all ingredients together.

2
Taste and adjust the seasoning, adding salt and pepper to taste.
3
Cover and refrigerate for 24 hours.
4
Serve with your favorite fresh vegetables, pita bread, chips or crackers.
5
Cover and refrigerate leftovers and enjoy within 3 to 4 days.
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