Herbed Yogurt Dip Recipes

COLD ROASTED VEGGIES WITH HERBED YOGURT DIP

Steps:

• For the herbed yogurt dip: Combine the yogurt, mint, parsley, dill, garlic, lemon zest and juice, 1 teaspoon salt and 1/2 teaspoon pepper in a medium bowl and mix well; taste to check the seasonings. Cover with plastic wrap and refrigerate until ready to serve.
• For the roasted veggies: Preheat the oven to 475 degrees F.
• Arrange the parsnips and carrots on a baking sheet in a single layer. Arrange the zucchini and onions on a second baking sheet in a single layer. Drizzle both with the olive oil and sprinkle with salt and pepper.
• Roast the parsnips and carrots until lightly browned but still firm, about 10 minutes, roast the zucchini and onions until lightly browned but not soggy, 7 to 8 minutes. Transfer to a ziptop bag and refrigerate until cold.
• Serve the roasted veggies cold with the herbed yogurt dip.

HERB DIP

Steps:

• Place the cream cheese, sour cream, mayonnaise, scallions, parsley, dill, salt, and pepper in the bowl of an electric mixer fitted with the paddle attachment and blend. Serve at room temperature.

THICK YOGURT & HERB DIP

Steps:

• Tip the yogurt into a fine sieve set over a bowl, then leave to drain in the fridge for 1 hr. Discard any liquid that has drained off. Scrape into a mixing bowl, then stir in the onions and most of the herbs. When ready to serve, drizzle with a little extra virgin olive oil and sprinkle with the remaining herbs and a little black pepper.

HERBED YOGURT

Steps:

• In a small bowl, stir together yogurt, cilantro, mint, jalapeño and a pinch of salt. Taste, and adjust seasoning as needed.

HERBED FETA DIP

Steps:

• Place yogurt, feta, beans, garlic, and lemon juice in the bowl of your food processor and blend until smooth. Add parsley, dill, chives, mint, and pepper; pulse until they are well combined. Transfer dip to serving bowl and chill until ready to serve.

HERBED YOGURT DIP

Steps:

• 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.

HERBY FETA AND YOGURT DIP WITH SUMAC

Steps:

• Add the yogurt, feta and lemon juice to the bowl of a food processor. Purée the mixture until smooth, about 2 minutes. Add the parsley, mint, scallions and sumac, and pulse a few times just to combine.
• Transfer the dip to a bowl, cover and refrigerate for at least 1 hour before serving.
• Just before serving, give the dip a good stir and add salt to taste, if necessary. Top the dip with a drizzle of olive oil and sprinkle with additional parsley, mint, scallions and sumac. Serve with pita chips or crudités. Store leftovers, covered, in the fridge for up to 3 days.

SUMMER HERB DIP (GERMAN)

Steps:

• Mix quark & yogurt in a mixing bowl. Add next 7 ingredients (garlic thru lemon juice).
• Mix well, taste & season w/salt & pepper to pers pref. Chill in refrigerator for at least 2 hrs b4 serving.
• NOTE #1: I confess I have not used Quark as an ingredient & do not know if I can get it here in Iceland. However, Roz said "Quark makes a quick light dip & has fewer calories than richer cream cheese." Taking this cue from her, my assumption is cream cheese may be used as an alternative to quark.
• NOTE #2: As written the recipe offered a choice of using single cream OR low-fat yogurt. I opted for the latter, but the former may be your choice. Feel free. :-).