herbed yogurt dip

Name: Herbed Yogurt Dip
Cuisine: American
Ingredients: 2 cup(s) plain yogurt (greek-style preferred); 2 tablespoon(s) minced green onion, white and light green parts only; 6 tablespoon(s) finely chopped flat-leaf parsley; 2 tablespoon(s) chopped fresh dill; 2 tablespoon(s) chopped fresh chives; 2 tablespoon(s) thinly-sliced fresh basil; 2 teaspoon(s) sherry vinegar; 2 teaspoon(s) fresh lemon juice; - salt and pepper, to taste; - fresh vegetables, pita bread, chips and crackers, to serve

31 Pinches 5 Photos

Raven Higheagle

Prescott, AZ

Updated on May 23, 2014

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.

Rate

prep time

cook time

method Refrigerate/Freeze

yield Makes 2 Cups

Ingredients

2 cups plain yogurt (greek-style preferred)
2 tablespoons minced green onion, white and light green parts only
6 tablespoons finely chopped flat-leaf parsley
2 tablespoons chopped fresh dill
2 tablespoons chopped fresh chives
2 tablespoons thinly-sliced fresh basil
2 teaspoons sherry vinegar
2 teaspoons fresh lemon juice
- salt and pepper, to taste
- fresh vegetables, pita bread, chips and crackers, to serve

How To Make herbed yogurt dip

Step 1

In a small bowl, whisk all ingredients together.

Step 2

Taste and adjust the seasoning, adding salt and pepper to taste.
Step 3

Cover and refrigerate for 24 hours.
Step 4

Serve with your favorite fresh vegetables, pita bread, chips or crackers.
Step 5

Cover and refrigerate leftovers and enjoy within 3 to 4 days.
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