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.
Click here for the main article, Make Herbal Spreads, Dips and Butters .
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