Monday, March 3, 2014

Zippy Dip

I was all set to make a really cool sounding crostini topping for NPA this week, but I got sidetracked or should I just say, distracted?   I decided to go through my clothes and switch from winter to summer stuff.  Or at least the 'tween' seasons clothes, and well, one thing led to another and ...

 Which meant that I didn't make it into town to pick up a red onion or the scallions I wanted for the recipe I had planned on making.    So I looked around my kitchen and this is what I came up with. 
Zippy Dip

To start with I had some plain Greek Yoghurt in the fridge, and thought that would make a good base for a dip.     I also had some mayo and some herbs that were hiding in the freezer.   Plus of course, garlic.  I had frozen some chopped herbs awhile ago for my Cauliflower with Herbs that I make a lot.   I find that I can chop up a bunch of herbs at one time and freeze them and that way I always have the makings for this dish on hand.  

I added the frozen herb mixture, which is simply Parsley, Chives, Tarragon and Chervil to the yoghurt and mayo.  Whisked it together and tasted it.     I decided some garlic would go well with it, so I took a few very small cloves, and minced them up.  Added it to the dip and decided it was pretty darn good.

OK, so it was a little garlicky, but that's a good thing.   Keeps the vampires away.

I also had some peppers, broccoli, carrots and celery in the fridge, so I just made a plate of them and that was it.

I have to say I liked loved this dip, in fact I ate a bunch of veggies with it before I even took it to NPA.

I didn't even feel guilty.

After all I did leave some of the dip and most of the veggies...
Zippy Dip

Zippy Dip

Zippy Dip

yield: 1 1/2 cupsprint recipe

Zippy Dip

prep time: 5 MINScook time: total time: 5 mins
This is a lovely herb infused dip that goes so well with cut vegetables for a veggie platter but will also transform a baked potato.


  • 6 oz. Plain Greek Yoghurt
  • 4 oz. Mayonnaise (I prefer Duke's brand)
  • 1 tablespoon fresh chopped herbs (a mixture of Parsley, Tarragon, Chives and Chervil)
  • 1-2 cloves garlic, minced or use the microplane to grate them.


  1. Mix it all together and place in fridge for a couple of hours so the flavours can get acquainted and mellow out a smidgen. 
  2. Serve with a platter of fresh veggies. This also goes well on a baked potato
Created using The Recipes Generator
Sidsel Munkholm - Author
Sidsel Munkholm - Author

Sid loves to cook, feed people and have fun in the kitchen. She shares her successes and the involuntary offerings she sometimes gives the kitchen goddess as well. And she's still looking for the mythical fairy to help her clean the kitchen after a marathon cooking session. Currently working on a cookbook showcasing the recipes from her Danish heritage.

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