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Yogurt dip with herbs and mustard

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Ingredients for 4 servings:

  • 250 g Greek yogurt (cream yogurt)
  • ½ tsp salt
  • 1 pack of herbs (8-herb mixture, frozen) or fresh
  • 1 tsp mustard
  • 2 tsp lemon juice
  • some lemon(s), the zest

Instructions

Working time approx. 10 minutes; Rest period approx. 1 day; Total time approx. 1 day 10 minutes

goes well as a sauce with grilled vegetables and poultry

Let the yogurt drain overnight in the refrigerator in a sieve lined with a tea towel or cheesecloth. This will give the yogurt a firm yet creamy consistency. Stir the fresh, finely chopped or frozen herbs, mustard, lemon juice, and a little lemon zest into the yogurt and season with salt. It’s perfect as a dip for vegetable sticks or as a sauce for grilled vegetables or poultry.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

Charlotte a la Eberbach

Yogurt dip with herbs and mustard