Roasted Garlic Herb Yogurt Dip
A creamy, mellow dip made from thick Greek yogurt blended with sweet slow-roasted garlic, fresh dill, parsley, and lemon. Great served with fresh vegetables, pita, or as a sauce over grilled meats. Plan ahead: roasting the garlic takes 40 minutes.
Ingredients
- 1 head head of garlic, top 1/4 sliced off
- 2 tsp olive oil (for roasting)
- 2 cups plain whole-milk Greek yogurt
- 2 tbsp fresh lemon juice
- 1/2 tsp lemon zest
- 2 tbsp fresh dill, finely chopped
- 2 tbsp fresh flat-leaf parsley, finely chopped
- 2 tsp extra-virgin olive oil (to finish)
- 1/4 tsp kosher salt
- 1/4 tsp black pepper, freshly ground
Instructions
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1
Preheat oven to 400 degrees F. Slice the top off 1 head top 1/4 sliced off head of garlic to expose the cloves. Drizzle with 2 tsp olive oil (for roasting), wrap tightly in foil, and roast for 35 to 40 minutes until the cloves are deep golden and completely soft. Let cool.
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2
Squeeze the roasted garlic cloves out of their skins into a bowl and mash into a smooth paste with a fork.
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3
Add 2 cups plain whole-milk Greek yogurt, 2 tbsp fresh lemon juice, 1/2 tsp lemon zest, 2 tbsp finely chopped fresh dill, and 2 tbsp finely chopped fresh flat-leaf parsley to the bowl. Stir until fully combined.
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4
Season with 1/4 tsp kosher salt and 1/4 tsp freshly ground black pepper. Taste and adjust lemon and seasoning.
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5
Transfer to a serving bowl and drizzle with 2 tsp extra-virgin olive oil (to finish). Serve immediately or refrigerate for up to 3 days.