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Lemony yogurt, roasted garlic and herb dip
A delicious and creamy yogurt-based dip to serve up with your favourite veggies and crackers.
YIELDS
3
TO
4
Ingredients
Preserved Lemons
- 4 lemons (preferably organic), scrubbed with warm water and washed of any wax
- 2 tablespoons granulated sugar
- 1 tablespoon kosher salt
Dip
- 1 head of garlic
- 1 tablespoon extra-virgin olive oil
- 1/2 teaspoon kosher salt
- 1/2 teaspoon cracked black pepper
- 1 tablespoon apple cider vinegar
- Zest and juice of 1 lemon
- 1 teaspoon kosher salt
- 1 jalapeño, roughly chopped (seeds removed for less heat)
- 1/2 bunch flat-leaf parsley, roughly chopped
- 1/2 bunch cilantro, roughly chopped
- 1/3 cup packed mint leaves
- 1/2 cup extra-virgin olive oil
- 1 1/2 cups Greek yogurt
- 1-2 tablespoons quick preserved lemons
Directions
Preserved Lemons
- Roughly mince the lemons, discard the seeds, and add the minced lemons to a large mason jar, ensuring as much lemon juice is added to the jar as possible.
- Add the sugar and salt and mix well. Cover, and let sit at room temperature for 24 hours.
- Give the jar a good shake every so often so that the lemon pieces get a chance to mingle. These preserved lemons will keep covered in the fridge for up to two and a half weeks.
Dip
- Preheat the oven to 350° F.
- To roast the garlic, cut the top off the head of the garlic, expose the tips of the cloves, and place the bulb on a piece of foil.
- Coat the garlic with olive oil and season with salt and pepper. Wrap it tightly into a package and place it on a baking sheet. Roast for 40 minutes. Remove from the oven and set aside.
- For the herbs, add everything to a food processor and blitz for 30 seconds or until combined and smooth.
- To assemble the dip add the yogurt and preserved lemons to a mixing bowl and combine.
- Remove the roasted garlic from the foil, squeeze the cloves into a small mixing bowl, and mash until smooth. Add this to the yogurt and give it a good mix. Transfer the dip into a serving bowl and fold in the herb and oil mixture, ensuring you don’t thoroughly mix the dip - a few ripples of blitzed herbs and oil is what you are looking for. Serve with fresh crudity, seedy crackers, and sourdough. Enjoy!
