Happy Thanksgiving! I am grateful for so many things this year, including a growing number of supporters appreciating my culinary creations and instruction.
Today, I surprised myself with the best vegetable dip I’ve made so far. It’s a huge improvement over my first attempt to use yogurt as a dip base many years ago – a watery, tangy concoction that caused my uncles to tease me mercilessly for many family gatherings thereafter. (We all have to start somewhere!)
Mediterranean Vegetable Dip
Ingredients: Greek yogurt (Trader Joe’s 2%, 1.5 cup), olive oil (1 tsp), garlic (3 cloves), olives (6 Kalamata), sundried tomatoes (1 tsp), home grown herbs, spices (together about 2 tsp – basil, sage, oregano, rosemary, thyme, lemon verbena, white pepper, smoked Spanish paprika, cumin)
- Cut garlic, olives, and sundried tomatoes into small pieces.
- Sweat (avoid roasting/burning) garlic, olives, and sundried tomatoes in olive oil.
- Mash mixture with a soft spatula as ingredients soften.
- Powder herbs, pepper, and paprika in mortar and pestle.
- Add herb mixture to pan with heat on low briefly to warm and release flavors while blending into paste.
- Turn off heat.
- Add yogurt briefly to pan to blend ingredients.
- Pour mixture into a bowl to mix more thoroughly with remaining cold yogurt.
- Refrigerate for an hour or more to allow flavors to blend.
Thanks to Stonyfield for posting recipes to inspire this improvisation and to my friends for encouraging me to share my recipes!
What are you creating this Thanksgiving?
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