I literally saved this recipe in my files since May and
never made it. I actually made this for
dinner one night for Jeff and I to munch on with a nice glass of wine. With all the veggies and the pita chips, we
filled ourselves up pretty well. I knew
the dip was good when Jeff was licking the spoon out of the blender before it
even got into the dip dish.
The recipe was enough for us to eat in one sitting. I know I will be making it for my next get
together with friends. Now, I just need
some friends to get together with!
Greek Goddess Yogurt Dip
Adapted from Wegman’s Menu Magazine - Summer 2013
1 Cup Plain Greek Yogurt
1 Cup fresh basil
1 Bunch chives
2 Avocados, peeled, sliced
2 Cloves fresh garlic
2 Tbsp. champagne, rice or wine vinegar
Juice of one fresh lemon
Lemon zest
½ cup Extra -Virgin Olive Oil
Salt and Pepper
Directions: Puree all ingredients together in a blender or
food processor until smooth. Liberally
season with salt and pepper.
Serve with your choice of fresh sliced veggies, crackers or pita chips.
If you want to add in other herbs like tarragon, parsley, or
cilantro, go for it. I also added in
part of a spice mix that I usually use for guacamole. Add spices to your taste pallet. If your blender isn’t the best, you might
either need to add more olive oil or mix it around with a spoon every so often.
Enjoy!
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