It doesn't often get swelteringly hot in Seattle. Even in the heart of the summer, we'll have a few record-setting days, but rarely more than a handful. But when I visit my mom's cabin in upstate New York, the marriage of heat and humidity can often make for pretty uncomfortable days and a loss of appetite — which is why we always have this cool, easy yogurt dip at the ready.
Travel always involves adaptation to other people's food preferences, or to what's available in the region or at the nearby markets. In the secluded area around my mom's cabin, it's tough to find fresh, delicious produce. But the grocery store always has yogurt, bags of mixed greens, and seasonal berries. I stock up on yogurt and raid my mom's potted herbs, and then we'll make this dip for an afternoon snack after a day of swimming and dock-reading.
There's nothing terribly complicated about this recipe, but I do love the fact that it's made with all yogurt — so many herbed dips are made with a mixture of sour cream and mayonnaise, making for a heavier and not-so-healthy appetizer. This recipe is different: it's thick and creamy, yet simultaneously light and tangy. You can double (or triple!) the recipe and make it a few days in advance so you've always got a bit in the refrigerator.
While I don't often make this yogurt dip at home (likely because I associate it with hot summers in New York), I've started to experiment with it in preparation for our visit back East in a few weeks. There, it'll be in heavy rotation, along with lemonade and ice cream bars too.
What's your go-to hot summertime weather snack?
Herbed Yogurt Dip
Makes about 1 cup
- Herbed Yogurt Dip
plain yogurt (Greek-style preferred)
minced green onion, white and light green parts only
finely chopped flat-leaf parsley
chopped fresh dill
chopped fresh chives
thinly-sliced fresh basil
fresh lemon juice
Salt and pepper, to taste
Fresh vegetables, pita bread, chips and crackers, to serve
In a small bowl, whisk all ingredients together. Taste and adjust the seasoning, adding salt and pepper to taste. Serve with your favorite fresh vegetables, pita bread, chips or crackers. Cover and refrigerate leftovers and enjoy within 3 to 4 days.
For a slightly less tangy dip, feel free to substitute half of the yogurt for sour cream.