Herbed Yogurt Dip Recipes

SALT AND VINEGAR SMASHED POTATOES WITH HERBED YOGURT DIP

Steps:

• Place the potatoes, vinegar and 1 tablespoon of the kosher salt in a large saucepan and add water to cover the potatoes by 1 inch. Bring the potatoes to a boil and cook until fork tender, about 20 minutes. Drain the potatoes and allow to cool slightly, 5 to 10 minutes. (The potatoes can be boiled the day before and refrigerated up to 3 days before smashing and sauteing.)
• Place the potatoes on a cutting board and use the palm of your hand to smash/press down on the potatoes.
• Heat a large skillet over medium-high heat. Add oil to cover the entire surface of the skillet. When the oil is hot, add the potatoes and season with salt. Cook the potatoes until they become golden and the edges turn crispy, 4 to 5 minutes on each side.
• While the potatoes are cooking, whisk together the yogurt, lemon juice, remaining 1 teaspoon kosher salt and the herbs in a small bowl.
• Transfer the potatoes to a large plate, sprinkle with flaky salt and serve with the herbed yogurt dip.

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.

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.

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.

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.

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.