Prep 10 mins
Cook 4 hrs
Yogurt thickened by draining overnight and then seasoned with fresh herbs. If you have an herb garden this is outstanding! (Still good if you pick your herbs from the produce section at the grocery store) "Cooking" time includes overnight draining of yogurt.
- 16 ounces plain nonfat yogurt
- 4 tablespoons chives, minced
- 4 tablespoons garlic, minced
- 2 tablespoons basil, minced
- cracked black pepper
- Line a strainer with a paper coffee filter. Suspend strainer over a bowl.
- Spoon yogurt into filter. Cover and refrigerate at least four hours. Discard strained liquid (or use in cooking).
- Combine yogurt and herbs. Mix well. Add salt and pepper to taste ( I like lots!).
- Serve with chips or veggies.
This is wonderful! I loved it! Thick and creamy! We will be dipping veggies into this. Healthy, so no reason not to enjoy. I did use 3-4 cloves garlic not the 4 tablespoons called for. 4 minced tablespoon basil, 1 tablespoon rosemary, 1 tablespoon minced chives. All garden fresh! This would be delish on a baked potato. I do wonder if the reviewer Saradbo used dried herbs that would bring this to a very highly seasoned dip. If using dry do cut back to 1/3 the amounts. Thanks for great eats!
This is great stuff! It may seem heavy on the herbs, but fresh go a lot further than dried, and you do need to use quite a bit to complement the strong flavor of the thickened yogurt. My chives didn't come in this year, so I used a bit of lemon thyme and added a little lemon peel. Use the best yogurt you can find for this, the flavor is really intense, and the cheap stuff is just going to taste even cheaper. Thanks for posting!
Thought this sounded good, but didn't realize until i was making it that the measurements are off. I only added half of each (garlic, basil and chive) and still found the flavors to be super over-poweing. will try again, but quarter the garlic, chive and basil AND double the yogurt.