Make Herbal Spreads, Dips and Butters: Pseudo Tzatziki

<p>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 <a href=””>Toasted Pita Dunkers</a>.</p>
<p>• 3 cups whole-milk yogurt, drained well<br />
• 4 peeled cloves garlic, minced<br />
• 1/4 cup yellow onion, grated<br />
• 2 tablespoons lemon juice<br />
• 2 tablespoons olive oil<br />
• 2 tablespoons fresh mint<br />
• 2 tablespoons fresh parsley<br />
• 2 tablespoons fresh dill</p>
<p>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.</p>
<p>2. Dip will keep up to a week in the refrigerator; stir before serving leftovers.</p>
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<em>Regular</em> Herb Companion <em>contributor Rose R. Kennedy loves experimenting in her Knoxville, Tenn., kitchen with homegrown herbs.</em>
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<strong>Make Herbal Spreads, Dips and Butters</strong>

Mother Earth Living
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