Make Herbal Spreads, Dips and Butters: Pseudo Tzatziki

| December/January 2007

My version of this traditional Middle Eastern yogurt dip trades the usual cucumbers for parsley and onion, resulting in a longer shelf life. It tastes great on plain, ridged potato chips, and it’s also a natural choice for veggies. For something different, try it with Toasted Pita Dunkers.

• 3 cups whole-milk yogurt, drained well
• 4 peeled cloves garlic, minced
• 1/4 cup yellow onion, grated
• 2 tablespoons lemon juice
• 2 tablespoons olive oil
• 2 tablespoons fresh mint
• 2 tablespoons fresh parsley
• 2 tablespoons fresh dill

1. Combine all ingredients in a medium bowl. Stir to mix well. Refrigerate for at least an hour to allow flavors to blend. Place in a serving bowl and garnish with more fresh herbs, if desired.

2. Dip will keep up to a week in the refrigerator; stir before serving leftovers.

Regular Herb Companion contributor Rose R. Kennedy loves experimenting in her Knoxville, Tenn., kitchen with homegrown herbs.

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