herby yogurt dip

This dip is the perfect accompaniment to any number of things: a plate of raw veggies, alongside a platter or grilled sausages and rice, mixed with cucumbers for a refreshing cucumber salad, slathered on pita or flatbread to cut through fatty cuts of meat, or my favorite—artichokes. This works with virtually any combination of soft herbs. Think parsley, cilantro, basil, tarragon, chives, green onions, mint, chervil, dill. You could even bring in arugula if you have that in your fridge. Any combination of these would be great in this. I would avoid woody herbs like rosemary and thyme.

Herby Yogurt Dip

Ingredients:

2 cup whole fat greek yogurt

1 lemon, juiced

1 bunch parsley

1 bunch cilantro

1 bunch dill

1 bunch chives

1 shallot, finely chopped

2 tablespoons of extra virgin olive oil

1 teaspoon salt (this is a suggestion—please season to your taste!)

1 teaspoon black pepper

Step 1:

In a medium sized mixing bowl, add 2 cups of greek yogurt. Add finely chopped parsley, cilantro, dill, and chives (or whatever herbs you’re using), finely chopped shallot, juice of one lemon, olive oil, salt, and pepper. Mix with a rubber spatula until well combined. Mixing is key here to getting everything well incorporated because it’s a lot of herbs and shallot to yogurt at first. But, it will all come together. You can also use a food processor. If using a food processors, I would first blend the herbs with lemon juice and olive oil until finely chopped and then stir in the greek yogurt. It will end up being more green than the photo above but still delicious!

Step 2:

If serving with artichokes, bring a pot of water to a boil. The pot should be large enough to hold all of your artichokes so that they can all be side by side, and the pot should be filled half way up. Season with a generous pinch of salt. Meanwhile, trim the stems off of the artichokes so that the stem is flush with the base so that it can sit straight up. Once boiling, place the artichokes standing up in the pot. Lower the heat to a simmer and place a lid on the pot. Simmer about 40 minutes or until a leaf can easily be pulled out. Once cooked, remove and drain.