HERBED YOGURT DIP

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Herbed Yogurt Dip image

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.

Provided by Raven Higheagle @ravenhigheagle

Categories     Other Appetizers

Number Of Ingredients 10

2 cup(s) plain yogurt (greek-style preferred)
2 tablespoon(s) minced green onion, white and light green parts only
6 tablespoon(s) finely chopped flat-leaf parsley
2 tablespoon(s) chopped fresh dill
2 tablespoon(s) chopped fresh chives
2 tablespoon(s) thinly-sliced fresh basil
2 teaspoon(s) sherry vinegar
2 teaspoon(s) fresh lemon juice
- salt and pepper, to taste
- fresh vegetables, pita bread, chips and crackers, to serve

Steps:

  • In a small bowl, whisk all ingredients together.
  • Taste and adjust the seasoning, adding salt and pepper to taste.
  • Cover and refrigerate for 24 hours.
  • Serve with your favorite fresh vegetables, pita bread, chips or crackers.
  • Cover and refrigerate leftovers and enjoy within 3 to 4 days.

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