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
|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)|
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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