Ingredients
Scale
To create this luscious creamy garlic herb dip, you’ll need the following ingredients:
- 1 cup Greek yogurt: The creamy base that provides a tangy flavor and smooth texture.
- 3 cloves roasted garlic: Adds a sweet, mellow, and aromatic flavor.
- 1 tablespoon fresh parsley, chopped: For a burst of freshness and color.
- 1 tablespoon fresh dill, chopped: Complements the garlic and yogurt with its subtle herbal notes.
- 1 tablespoon fresh chives, chopped: Adds a mild onion flavor that enhances the dip.
- 1 tablespoon lemon juice: Provides a zesty lift to the overall taste.
- Salt and pepper to taste: Essential for seasoning and balancing flavors.
- Optional: 1 teaspoon olive oil: For added richness and a silky finish.
Instructions
Creating this creamy garlic herb dip is a straightforward process. Follow these steps to achieve the perfect blend:
- Roast the Garlic:
- Preheat your oven to 400°F (200°C).
- Slice the top off the garlic bulbs to expose the cloves.
- Drizzle with olive oil and wrap in aluminum foil.
- Roast in the oven for about 30-35 minutes until the cloves are soft and golden.
- Allow the garlic to cool before squeezing the roasted cloves out of their skins.
- Prepare the Herb Mixture:
- In a mixing bowl, combine the chopped parsley, dill, and chives.
- Mix well to ensure an even distribution of herbs.
- Mix the Dip:
- In a medium-sized bowl, combine the Greek yogurt, roasted garlic, and the prepared herb mixture.
- Add lemon juice, salt, and pepper.
- Stir the mixture thoroughly until all ingredients are well combined.
- Taste and adjust seasoning if necessary.
- Chill the Dip:
- Cover the bowl with plastic wrap or transfer the dip to an airtight container.
- Refrigerate for at least an hour to allow the flavors to meld together.
- Serve and Enjoy:
- Before serving, give the dip a good stir.
- Optionally drizzle with a touch of olive oil for added flavor and presentation.
Nutrition
- Serving Size: one normal portion
- Calories: 50
- Fat: 2g
- Saturated Fat: 0.5g
- Carbohydrates: 3g
- Protein: 4g