Herbed Yogurt Dip

from the Kitchn



Herbed Yogurt Dip

Makes about 1 cup

1 cup plain yogurt (Greek-style preferred)
1 tablespoon minced green onion, white and light green parts only
3 tablespoons finely chopped flat-leaf parsley
1 tablespoon chopped fresh dill
1 tablespoon chopped fresh chives
1 tablespoon thinly-sliced fresh basil
1 teaspoon sherry vinegar
1 teaspoon fresh lemon juice
Salt and pepper, to taste
Fresh vegetables, pita bread, chips and crackers, to serve

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, pita bread, chips or crackers. Cover and refrigerate leftovers and enjoy within 3 to 4 days.


Recipe Notes

  • For a slightly less tangy dip, feel free to substitute half of the yogurt for sour cream.

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