Versatile dip equally inviting with chips or fish
You might think of this dish as an elegant sour cream-and-onion dip, with plenty of fresh herbs and the benefit of punchy capers.
And, if you have one of them in your pantry, a generous pinch of sumac or nigella seeds is a welcome addition; other fresh herbs — such as tarragon, thyme or cilantro —are nice, too.
If there's room on the grill, warm a few flatbreads and cut them into triangles for serving. If not, a bag of sturdy potato chips (preferably with ridges) is ideal.
And you can try using any leftover dip as a sandwich spread or burger topping, or thinning it with a little more lemon juice and using it as a sauce for grilled chicken or fish.
The dip can be refrigerated for up to five days. LEFT: Dill and mint yogurt dip Makes 8 to 10 servings; about 2¾ cups 2 cups plain Greek-style yogurt (preferably full-fat) ½ cup chopped fresh dill ¼ cup chopped fresh chives ¼ cup chopped fresh mint 1 teaspoon finely grated zest and 2 tablespoons juice from 1 lemon, plus more as needed 2 tablespoons extra-virgin olive oil 1 teaspoon kosher salt, plus more as needed
teaspoon freshly ground black pepper ¼ cup capers, plus more for serving Toasted or grilled flatbread, cut into wedges, for serving Potato chips, especially sturdy or ridged, for serving
Stir together the yogurt, dill, chives, mint, lemon zest and juice, oil, salt, pepper and ¼ cup of the capers in a medium bowl. Taste and add more salt or lemon juice, as needed.
Scatter extra capers on top, and serve with flatbread or potato chips.
PER SERVING: 60 calories, 4 g protein, 2 g carbohydrates, 0 fiber, 2 g sugar, 5 g fat (2 g saturated), 5 mg cholesterol, 230 mg sodium