Thick Yogurt Herb Dip Recipes

HERB DIP

Herb Dip image

Provided by Ina Garten

Time 5m

Yield 2 cups

Number Of Ingredients 8

Ingredients

8 ounces cream cheese, at room temperature
1/2 cup sour cream
1/2 cup mayonnaise
4 scallions, white and green parts, minced
2 tablespoons fresh parsley leaves, minced
1 tablespoon fresh dill, minced
1 teaspoon kosher salt
3/4 teaspoon freshly ground black pepper

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.

GREEK YOGURT HERB DRESSING

Greek Yogurt Herb Dressing image

This fresh and tangy salad dressing is low in calories (just 60 per serving) and in fat (5 grams per serving). It also does double duty-it's great as a dip with vegetable crudites.

Provided by Food Network Kitchen

Categories condiment

Time 45m

Yield 1 1/4 cups

Number Of Ingredients 7

Ingredients

3/4 cup 2-percent Greek yogurt
2 tablespoons rice vinegar
2 tablespoons olive oil
1/2 cup chopped fresh chives (from a small bunch)
1/2 cup chopped fresh parsley
1 small garlic clove
Kosher salt and freshly ground black pepper

Steps:

Combine the yogurt, 2 tablespoons water, rice vinegar, olive oil, chives, parsley, garlic and 1/2 teaspoon each salt and pepper in a blender or food processor and blend until smooth. Cover and chill for 30 minutes before serving. The dressing will keep, refrigerated, for up to 3 days.

Nutrition Facts : Calories 60, Fat 5 grams, SaturatedFat 1 grams, Sodium 170 milligrams, Carbohydrate 3 grams, Protein 3 grams, Sugar 1 grams

HERBY FETA AND YOGURT DIP WITH SUMAC

Herby Feta and Yogurt Dip With Sumac image

This tangy and creamy dip is the perfect appetizer for a warm summer evening outside, and it makes a nice condiment for grilled meats and veggies, too. Fresh green herbs brighten up the salty feta, and sumac gives it another layer of flavor and a gorgeous pop of color. Choose a feta in brine over vacuum-packed, if you've got the option. Feta varies a lot in salt content, so you won't see a measured amount of salt here; just taste the dip and add a bit if you think it needs it.

Provided by Yossy Arefi

Categories snack, dips and spreads, appetizer

Time 5m

Yield 6 servings (about 1 1/4 cups)

Number Of Ingredients 10

Ingredients

1 cup full-fat Greek yogurt
3/4 cup crumbled feta cheese (about 130 grams)
1 tablespoon lemon juice
3 tablespoons chopped fresh parsley, plus more for serving
2 tablespoons chopped fresh mint, plus more for serving
2 tablespoons thinly sliced scallions, plus more for serving
2 teaspoons dried sumac, plus more for serving
Salt, to taste
Olive oil, for serving
Pita chips or crudités, for serving

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.

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