I was all set to make a really cool sounding crostini topping for NPA this week, but I got sidetracked or should I just say, distracted? I decided to go through my clothes and switch from winter to summer stuff. Or at least the ‘tween’ seasons’ clothes, and well, one thing led to another and …
Which meant that I didn’t make it into town to pick up a red onion or the scallions I wanted for the recipe I had planned on making. So I looked around my kitchen and this is what I came up with.
I added the frozen herb mixture, which is simply Parsley, Chives, Tarragon and Chervil to the yoghurt and mayo. Whisked it together and tasted it. I decided some garlic would go well with it, so I took a few very small cloves, and minced them up. Added it to the dip and decided it was pretty darn good.
OK, so it was a little garlicky, but that’s a good thing. Keeps the vampires away.
I also had some peppers, broccoli, carrots and celery in the fridge, so I just made a plate of them and that was it.
I have to say I liked loved this dip, in fact I ate a bunch of veggies with it before I even took it to NPA.
I didn’t even feel guilty.
After all I did leave some of the dip and most of the veggies…
6 oz Plain Greek Yoghurt
4 oz Mayonnaise
1 tablespoon fresh chopped herbs (parsley, chives, chervil and tarragon, mixed)
1-2 cloves finely minced garlic
Serve with a platter of fresh veggies.
I think this would also go well on a baked potato or as a dip for chips or gee, you could just eat it by the spoonful?