Adapted from the recipe by Washington Post Going Out Guide assistant editor Emily Codik
Makes 6 servings
*Ingredients currently available at the farmers’ market
● 2 cups plain Greek yogurt* (or full-fat plain yogurt*)
● 3 tablespoons finely chopped fresh mint*
● 3 tablespoons finely chopped fresh parsley*
● 1 tablespoon finely chopped fresh dill*
● 2 cloves garlic, grated
● Zest of 1 lemon plus juice of 1/2 lemon
● Kosher salt and freshly ground black pepper
Combine the yogurt, mint, parsley, dill, garlic, lemon zest and juice, 1 teaspoon salt and 1/2 teaspoon pepper in a medium bowl and mix well; taste to check the seasonings. Cover tightly and refrigerate until ready to serve.
● Storing: You can make this ahead and refrigerate for 3-4 days. Do not freeze.
● Variations: Mix and match herbs however you like by adding fresh chives, tarragon, or basil. You can also substitute apple cider vinegar for lime juice. If you want to add some heat to this dip, add a fresh jalapeno. Half the jalapeno, remove the seeds and ribs and chop finely.
● Using this dip: Dip in fresh veggies such as carrots, cucumbers, and cherry tomatoes. If you love making salads, toss your greens in this dressing. Try using as a sauce for kebabs, grilled meat, or poultry. Or use as a topping for grilled vegetables or burrito bowls.