From Oonagh Williams of Royal Temptations Catering
This is my version. Most commercial versions contain dried herbs and are almost totally smooth. Serve this as a side with spicy dishes like a chili or curry.
Ingredients:
- 1 cup Cabot 2% Greek Yogurt (just because I think of them as neighbors)
- Salt and pepper
- 1 Tbsp. olive oil
- Pinch of powdered garlic (I hate the way raw garlic stays with you)
- 1 Tbsp. green of green onion or chives finely scissored
- 2 Tbsp. chopped fresh parsley
- 2 tsp. chopped fresh dill
- 2 tsp. chopped fresh mint
- 1/2 tsp. honey
- 1/2 English cucumber (long, skinny, also called burpless), peeled and deseeded. One recipe said to shred it now and then let it drain excess juice. I used a rotary cheese grater and just added it. If you leave the cucumber on its own for a short while, you can then drain off juice which will make the dip thicker.
Directions:
- Mix all together, taste, adjust amount of herbs to personal preference or what you have.
- Use immersion blender straight into mix to chop really finely, so it’s more like a cream cheese consistency, but becomes thinner with blender.
- Add drained canned tuna for sandwich, add chopped chicken for sandwich, serve both over rice or quinoa salad. Use as part of a gluten-free pasta salad.
Alternative Suggestions: I added leftover shredded carrots and tuna for a wrap one day and my husband really enjoyed it. You could also substitute shredded cooked beets – about 8 oz. (either fresh or from a can) for a variation. I prefer this with fresh cooked beets as I didn't think it tasted as “sweet” with canned beets. But, served with other dishes, you wouldn't notice the difference.