by Judy Kim
Garlic & Dill Yogurt Dip
Yield: Approximately 2 cups
Pretty sure I've never met a party dip that I didn't like, this is no exception. I make a version of this dip for almost every party I have. This is a great base that you change up easily by layering on additional flavors such as scallions, chives cayenne or even horseradish. Enjoy this for any gathering or holiday party full of friends and family. Excellent with seasonal vegetables from the farmers market. My all time favorites are carrots, fennel, a variety of radishes and those cute little baby cherry tomatoes when you can find them. It might be fun to make some baked root chips, but we all know potato chips will always be a winner.
Below I make mention to microplane the garlic, a trick I learned from my friend Mark Bello, owner of Pizza a Casa (rockin' pizza school in NYC if you haven't tried it). It's a genius trick I've not been able to stop using. Particularly great in recipes when you don't cook the garlic since it is probably the finest you will ever get the garlic and it's a huge time saver.
1 cup plain whole yogurt
1 cup mayo, such as Hellmann's
2 garlic cloves, grated with a microplane or finely minced
1 teaspoon sea salt
1/2 teaspoon pepper
2 tablespoons chopped fresh dill
1 teaspoon fresh lemon juice
1 teaspoon lemon zest
- In a medium bowl, mix all ingredients together. If possible, make this a day ahead so that all the flavors have time to bloom.
- Serve chilled.
Suggest to add 1 teaspoon of French Vinaigrette herb mix from Penzeys Spices.