This super simple dip combines cooling, creamy yogurt with a rosemary garlic infused oil for a light yet luxurious (and pretty!) dip. The key is to get the oil hot enough so that it can extract as much flavor from the herbs and garlic. Serve it with pita chips and/or toasted baguette and crudite (raw veggies) for dipping.
P.S. This dip pairs beautifully with this week’s Carrot Romesco Dip! See “leftovers and repurposing” section.
Ingredient Highlight
Whole milk yogurt! Yogurt is one of my favorite ways to get in lots of probiotics, protein, calcium, vitamin A, vitamin B12, and vitamin D. If you don’t already, I really encourage you to start buying whole milk yogurt (and all dairy products!) rather than nonfat or lowfat. Not only is the whole milk dairy more flavorful, creamy, and delicious, research also shows that it may be a lot better for you than low-fat or non-fat. Read this great article here to learn more!
Servings 6 People
Prep Time 10 minutes 
Cook Time 3 minutes Ingredients
- ½ cup olive oil
- ½ cup thinly sliced scallions green and white parts
- ¼ cup loosely packed rosemary leaves or use 3 tbsp chopped
- 2 cloves garlic chopped
- 1 tsp kosher salt divided
- ½ tsp black pepper
- ¼-½ tsp red pepper flakes
- 1 ½ – 2 cups plain whole milk Greek yogurtPita chips for dipping
- I like chunks of delicate rosemary sprigs because I think it’s pretty, but you can just pick off the leaves and chop them up – that would probably infuse more rosemary flavor!
- You could skip this if you don’t want it spicy. If you do, add 1 teaspoon paprika or smoked paprika instead for flavor and color.
- Note: spice it up! You could stir in your favorite spice here to infuse it into the oil. Adding smoked paprika or paprika will make a beautiful red-hued oil.
Instructions
- In a metal or heat-proof bowl, add the scallions, rosemary, garlic, ½ teaspoon salt, black pepper, and red pepper flakes. Stir to combine and press down into a compact thin layer.
- In a small pot over medium heat, add the oil and let it heat up for 3 minutes. You want the oil really hot!
- Pour the hot oil over the ingredients in the bowl. It should sizzle heavily! Give it a light stir, then let it sit out and cool to room temperature.
- In a shallow bowl (you want a lot of surface area to spread the yogurt around), add the yogurt and remaining ½ teaspoon salt and mix to combine. Use a spoon to swirl it around to create pockets for the oil. Use a spoon to drizzle the oil and it’s contents over top. You probably won’t use all of it (leftover oil is delicious for dipping bread or drizzling over meats/roasted veggies).
Items you can prep ahead (optional)
- Thinly slice ½ cup scallions
- Prep ¼ cup loosely packed rosemary
- Chop 2 garlic cloves
- Make garlic herb oil
Substitutions:
- Use any fresh green herb in place of scallions (parsley, cilantro, dill, mint)
- You could stir in your favorite spice here to infuse it into the oil. Adding smoked paprika or paprika will make a beautiful red-hued oil.
- As long as you have a delicate green herb, rosemary, and garlic – the rest is up to you!
- This one is hard to make vegan unless you can find a really good vegan Greek-style yogurt.
Storage:
-
Store leftovers in an airtight container:
- Herb oil: at room temperature for up to 5 days
- Yogurt topped with herb oil: in the fridge for up to 7 days.
Leftovers + Repurposing:
- This yogurt dip can be used in so many ways. It pairs really well on top of leftover salmon drizzled with chimichurri as well as the carrot romesco.
- You can use it as a dollop on top of bowls for a sauce or on top of roasted veggies.
- Leftover garlic herb oil is SO GOOD for dunking crusty bread into. You could also drizzle it over soups, bowls, veggies, and meats.
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