Thursday, November 3, 2016

Herbed Yogurt Dip


So I came up with this over the summer (seems so long ago!).
We were having an impromptu bbq and I was trying to get together dinner without having to go to the store.  
I had potato chips and no chip dip, I mean come on that's like salt & pepper, peanut butter and chocolate, cheese and crackers.  You just need it ok!  
Alright it might just be me, I am a dipper :)
I try to use my garden ingredients as much as I can while I have them fresh.
Another staple in my house the last couple years would be my favorite, Chobani Greek Yogurt.

(totally not sponsored but hey if they want me to do some more appetizers with the yogurt, hit me up Chobani!)

Do you know how Grandmothers give you a recipe?  Well that is kinda like this one, a bit of this -  a dash of that.  But, I will do my best to sum it up for you all.  Can't be that hard!  
Also use what fresh herbs you like or have on hand, change it up to your liking!  

I went out and cut some of the last of my herbs this afternoon to make this freshing dip for you all. 

What you need:
5.3oz Chobani Non-Fat Greek Yogurt
1/4 tsp salt (I used pink himalayan, my cousin Tracy got me hook on to it)
1 Tablespoon lemon juice, fresh
1 clove garlic, minced
1 Tablespoon chives, chopped
1 Tablespoon parsley, chopped
I used 3 leafs of oregano, chopped
(this summer I had basil - today I did not.  Use as much as you like)



How to make it:
Easy!
Finely chop all your herbs, add in the rest of your other ingredients.  
Serve with potato chips, pita, vegetable sticks.  
I bet this would also be good in a gyro or topped on a burger! 
They world is your oyster kids!  (that does that even mean??? LOL)

Hope you enjoy!



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