Lemon Herb Yogurt Dip
Yogurt dips are common in many different cuisines and adapt well to a large variety of herbs and spices. This recipe is best used as a template and can be easily tinkered with to suit your preferences. It is great served with veggies or pita slices, or with grilled vegetables or meat. You can also thin it down to use as a salad dressing. This is one of those rare dishes that both kids and adults like.
Time: 10 minutes
Makes: 1½ cups
- ½ cup loosely packed chopped herbs (dill, scallion, mint, parsley, basil)
- 1 cup greek yogurt
- 2½ tablespoons lemon juice
- ¼ cup olive oil
- Salt and pepper to taste
- Zest of 1 lemon (optional)
- 1 garlic clove, minced (optional)
Chop whatever herbs you are using. Zest lemon and mince garlic, if you choose to use them.
In a large bowl, mix together yogurt, lemon juice, olive oil, chopped herbs, and optional zest and/or garlic, until well combined.
Generously season with salt and pepper, then taste dip and adjust to your preferences.
Refrigerate for at least 30 minutes so that flavors can combine.
Dip is best served cold, and can be kept in the refrigerator for up to 5 days.