I like to use yogurt as a base for dips because its mild taste serves as a great canvas to add other flavors. This particular dip is a favorite of ours for serving with crisp vegetables like kohlrabi, jicama and cucumber. It’s easy to make for us because we always have our homemade yogurt on hand. Since the yogurt is a star ingredient in this dip, it pays to use a really good tasting one.
Other herbs can be substituted for the chives and mint. Fresh dill or cilantro work well with this dip. You can also use garlic powder instead of the minced garlic. Be creative and experiment! Greek yogurt can be used for a thicker dip, or make your own by straining regular yogurt through cheesecloth for one or two hours before mixing the other ingredients.