Rich, herby and tangy this yogurt dip is reminiscent of a family favorite made with buttermilk and cream cheese (ingredients we don't stock at home). Cut up some fresh veggies and enjoy this dip as a snack, part of a veggie starter or during a party. It tastes fancy, it's nutritious and it's a great make ahead recipe.
Ingredients:
1 cup plain Greek yogurt (organic, grass fed please)
1 tablespoon minced onion (white/red or green depending on your preference)
3 tablespoons finely chopped flat-leaf parsley leaves
1/4 tablespoon chopped fresh thyme leaves
1 tablespoon chopped fresh chives
1 tablespoon thinly-sliced fresh basil leaves
1 teaspoon vinegar (white wine, rice or ACV)
1 teaspoon fresh lemon juice
1/4 tsp lemon zest
Salt and pepper, to taste
Serve with: fresh vegetables (carrots, celery, radishes, pea pods, zucchini, peppers, cucumbers)
Instructions:
In a small bowl, whisk all ingredients together. Taste and adjust the seasoning, adding salt and pepper to taste. Serve with your favorite fresh vegetables
This is a great “make ahead” recipe as it tastes better after the flavors combine in the fridge for 4 hrs. It stores well in a sealed container in the fridge for 5-7 days.
If substituting dried herbs for fresh in a recipe, the general rule is to use only one-third the amount of dried herb compared to what the recipe calls for in fresh herbs. Ex: If a recipe asks for 1 tablespoon of fresh herbs, use 1 teaspoon of dried herbs.
We recommend you always use organic ingredients when available to reduce chemical exposure for your good health.
Our Picks for Ingredients in this Recipe:
Vinegar:
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