Herb-Yogurt Dip

This easy recipe comes together in mere minutes with the help of your food processor or blender. While you make it with only a few of the herbs called for, it’s much tastier with the full variety. This dip is even better the next day, after all the flavors have had a chance to meld.

Regan Burns Cafiso

Herb-Yogurt Dip

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    1 cup plain Greek-style yogurt 1 tablespoon chopped mixed herbs such as thyme, tarragon, and mint
    1/2 cup mayonnaise 3 tablespoons fresh lemon juice
    1 tablespoon Dijon mustard 3/4 teaspoon coarse salt
    2 tablespoons chopped chives 1/4 teaspoon freshly ground pepper
    1 tablespoon chopped parsley 1/4 teaspoon Worcestershire sauce (optional)


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      Combine all ingredients in food processor or blender. Process until herbs are finely chopped and dip is pale green in color. Transfer to a serving bowl, cover, and chill. Serve dip with assorted crudités, such as carrots, cucumber, radishes, bell peppers, and blanched green beans.

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