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.
Peaches to Apples 