Herbed Yogurt Dip
photo by Rita1652
- Ready In:
- 4hrs 10mins
- Ingredients:
- 6
- Yields:
-
2 cups
- Serves:
- 6
ingredients
- 16 ounces plain nonfat yogurt
- 4 tablespoons chives, minced
- 4 tablespoons garlic, minced
- 2 tablespoons basil, minced
- salt
- cracked black pepper
directions
- 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.
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Reviews
-
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!
RECIPE SUBMITTED BY
40-something wife and Mom who's biggest kick is cookin' cheap and flavorful. A day of frugal living is only fun if you have a good dinner after!
I tend not to post my recipes because I cook by the seat of my pants. No, not *on* the seat...
I cook with what's available and draw liberally from my spice carousel. Just spin that thing like the money wheel on "The Price is Right"! My friend says I should open a restuarant. We've decided to call it "Whatchagot Cafe".
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