Real Simple

CHIMICHURR­IYOGURT DIP

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ACTIVE TIME 15 MINUTES TOTAL TIME 15 MINUTES SERVES 4 TO 6

2 small cloves garlic, grated (11/4 tsp.)

3/4 tsp. kosher salt

2 Tbsp. red wine vinegar

1 cup loosely packed fresh oregano leaves, finely chopped

1 cup loosely packed fresh parsley leaves and tender stems, finely chopped

1/3 cup olive oil

1/4 tsp. crushed red pepper

1/4 tsp. freshly ground black pepper

1 3/4 cups plain whole-milk Greek yogurt Serving suggestion­s: Little Gem lettuce, watermelon radishes, radicchio, grissini

PLACE garlic and salt in a medium bowl. Stir, lightly mashing, until a paste forms. Whisk in vinegar. Add oregano, parsley, oil, crushed red pepper, and black pepper; stir until well combined.

POUR out any excess liquid from yogurt and stir until smooth. Transfer yogurt to a large serving bowl. Set aside 2 tablespoon­s chimichurr­i. Gently fold remaining chimichurr­i into yogurt in 2 batches until streaked but not fully combined. Swirl in reserved 2 tablespoon­s chimichurr­i on top.

MAKE AHEAD: Chimichurr­i can be made up to 1 day in advance; cover and refrigerat­e. Let stand at room temperatur­e for 15 minutes before adding to yogurt.

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