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.
Yogurt Herb Dip with sliced kohlrabi
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.
Yogurt Herb Dip
Print This RecipeA Happy Acres Original
1 cup plain yogurt, lowfat
2 Tbs chives, finely chopped
1 Tbs mint, finely chopped
dash salt
1 minced garlic clove
1. Combine all ingredients in a small bowl and stir well.
2. Dip can be served right away, but is best after the flavors develop for a few hours in the refrigerator.
Servings: 8 (2 tbsp)
Nutrition Facts
Nutrition (per serving): 21 calories, 4 calories from fat, <1g total fat, 1.8mg cholesterol, 41.3mg sodium, 80.8mg potassium, 2.5g carbohydrates, <1g fiber, 2.3g sugar, 1.7g protein, 57.4mg calcium, <1g saturated fat.
This is really like a raita but used as a dip. I should do this from time to time. My dips are generally made by pureeing some vegetables and adding lots, and I mean lots, of olive oil. Delicious but to rich for everyday consumption. I’ll try your yogurt idea. Thanks.
Very much like a simple raita! We had the kohlrabi and dip today with some curried chicken salad, and it made for a nice light lunch.
Yum. I never thought to mix mint and chives before. It sounds delicious!
Sounds great and easy to prepare, too!
Sounds wonderfully fresh and simple. Perfect for homegrown vegetables. Although you mentioned Kohlrabi…that little alien-looking vegetable I have yet to learn to love. Do you steam or blanch your Kohlrahi, our just serve it raw with the dip? I think that’s part of my problem, I never really know what to do with it.
We serve it raw with the dip. I cut off the stem end, which is tough, and peel them, then slice. Younger ones are better, since they can get tough and woody if they get too large. They can also be cooked like turnips, boiled or mashed. The flavor is very delicate, pretty bland actually. That’s why I think they would take well to a curry treatment. I have quite a few planted, so I need to experiment with recipes!