Herbed Yogurt Dip

Raven Higheagle

By
@ravenhigheagle

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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Rating:
☆☆☆☆☆ 0 votes
Comments:
Serves:
Makes 2 Cups
Prep:
24 Hr 10 Min
Method:
Refrigerate/Freeze

Ingredients

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

Step-By-Step

Step 1 Direction Photo

1In a small bowl, whisk all ingredients together.

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2Taste and adjust the seasoning, adding salt and pepper to taste.

Step 3 Direction Photo

3Cover and refrigerate for 24 hours.

Step 4 Direction Photo

4Serve with your favorite fresh vegetables, pita bread, chips or crackers.

5Cover and refrigerate leftovers and enjoy within 3 to 4 days.

About this Recipe