Appetizers / Cooking / Recipe Index

Yogurt Herb Dip with Roasted Veggies

There’s a running joke at our book club pot luck that I always bring dishes made with cheese.  To which I respond, “well duh because cheese makes everything better.”  I did, however, want to prove them wrong so this month I made something that was entirely cheese-free.  This yogurt herb dip takes about 2 minutes to throw together and the veggies can be made the night before so it’s a super easy thing to throw together for a weeknight book club.  Also, since the veggies are served room temp, it’s the perfect picnic dish and a nice substitute for the standard hummus and baby carrots.

I followed this recipe but found that one garlic clove was more than plenty. Since it’s raw, it has a strong garlic flavor, especially as it sits.  Make sure to grate it on a microplane instead of mincing with a knife so it really incorporates.  Here’s the other game changer: if you’re roasting all your veggies the night before, roast the garlic along with them and then you can use roasted garlic (so caramelized and yummy!) instead of raw.  I didn’t do that this time because I threw this together last minute and didn’t even roast the veggies myself.  I know I know.  But at least the fancy French market had some gorgeous roasted veggies in their prepared section that I could use.  When it comes to the vegetables, just about anything goes as long as you get a nice variety of colors.  I also dipped some turkey meatballs in there and thought they worked really well.

Imagine if you whipped out tupperware of this dip, veggies, and turkey meatballs at a picnic?  You’d pretty much be a goddess.

yogurt herb dip1

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