This is the dip I improvised while on vacation, and I’m posting a formal recipe just in time for football season when dips galore are consumed in front of the T.V.
Please tell me you aren’t buying store-bought dips! Packed with sodium, full of saturated fat, and laced with artificial ingredients, commercially-made dips are definitely something to stay away from; especially when you can so easily make your own at home.
I started with a Greek yogurt/mayo mixture, (heavy on the former, light on the latter), and added garlic paste and fresh herbs. The garlic paste is simple to make: mince a couple cloves of garlic, sprinkle with coarse salt, and scrape with the flat side of a knife until no small pieces remain. I love the flavor of garlic, but hate biting into a raw chunk. This method ensures that the garlic flavor infuses the dip without the risk of that dreaded bite of raw garlic.
The herbs I used the first time around were parsley, chives, and dill, but for these photos I omitted the dill.
The herbs add a fresh bite to the otherwise rich & creamy dip, which can be served with anything from crackers to pretzels to crudite.
I bet it would even be delicious atop a warm baked potato in place of sour cream!
If you’re planning on planting yourself in front of the T.V. for a game this Sunday, I highly suggest you whip up this dip… or just make it for snacking throughout the weekend ;).
Garlic and Fresh Herb Dip
Prep Time: 10 minutes
Cook Time: 0 minutes
Keywords: appetizer side snack vegetarian greek yogurt Super Bowl
Ingredients (about 1 1/2 cups)
- 1 cup plain Greek 2% yogurt
- 1/4 cup olive oil mayonnaise
- 2 garlic cloves, peeled & minced
- 1/4 tsp Kosher salt
- 1/2 cup flat-leaf parsley, finely chopped (measure first, then chop)
- scant 1/4 cup finely chopped fresh chives
- 2 Tbsp finely chopped fresh dill (optional)
- Kosher salt and freshly ground black pepper, to taste
Stir together the yogurt and mayonnaise in a medium mixing bowl.
On a cutting board, sprinkle the 1/4 tsp Kosher salt on the minced garlic. Using a flat side of the knife, carefully scrape the salt into the garlic repeatedly until the mixture becomes a paste.
Stir the garlic paste and finely chopped fresh herbs into the yogurt/mayo mixture. Season to taste with salt and pepper.
Let dip sit in the fridge for at least an hour to allow the flavors to develop