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herbed yogurt dip

review
ravenhigheagle avatar
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.

read more
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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