What’s a buffet table without vegetables and dip? During the holidays, the crudités platter is ubiquitous. And rightfully so! Health-conscious partygoers appreciate assorted fresh, colorful veggies, but often the accompanying dip can be less than nutritious.
Many dips are made with highly processed, packaged mixes containing plenty of ingredients many of us are trying to avoid. Here’s an easy recipe for a fresh dip that’s actually good for you!
1 1/2 cups Greek yogurt*
2 cloves garlic, pressed or very finely minced
1/3 cup fresh Italian parsley, chopped
1/3-cup chives, chopped
4 teaspoons fresh tarragon, chopped
Juice from half a lemon
Freshly ground black pepper
Mix all ingredients together until thoroughly combined.
Refrigerate at least two hours before serving.
*If you prefer a thicker, milder dip, strain some of the whey from the yogurt before preparing dip. Line a sieve with two layers of damp cheesecloth. Place about 2 cups of Greek yogurt into sieve and allow whey to drain off until yogurt reaches desired consistency. (It will be pretty thick in about an hour.) If too much whey has been drained and yogurt is thicker than you like, either stir some of the whey back into the yogurt, or, for a more mild tasting and richer dip, stir a bit of heavy cream into the yogurt.