Lemony Yogurt Dip with Spicy Herb Oil
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Prep Time
20 mins
-
Cook Time
5 mins
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Total Time
25 mins
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Servings
16
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Calories
56 kcal
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Course
Appetizer
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Cuisine
Mediterranean, Middle Eastern
Lemony Yogurt Dip with Spicy Herb Oil
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Bright, fresh, and full of flavor, this Lemony Yogurt Dip with Spicy Herb Oil will be a hit at your next party!
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Ingredients
For the Herb Oil:
- ⅓ cup olive oil
- 4 scallion thinly sliced, white and light green parts
- 1 teaspoon red pepper flakes adjust quantity for heat preference
- 2 tablespoons cilantro finely chopped leaves and tender stems plus more for garnish
- 2 tablespoons chive plus more for garnish
- sea salt flaky
- black pepper freshly ground
For the Yogurt Dip:
- 2 cups Greek yogurt full-fat
- lemon finely grated zest from a medium lemon
- 2 tablespoons lemon juice fresh
Instructions
For the Herb Oil:
- Heat the olive oil, scallions, red pepper flakes in a small pot over medium-low heat. Cook, swirling occasionally, until the scallions and red pepper flakes start to visually and audibly sizzle
- Add cilantro and chives and cook just until the herbs are fragrant. Remove from the heat, and let cool enough to taste and season with salt and pepper.
- Optional- add about half of the oil mixture to a mini food processor with an extra tablespoon of fresh cilantro. Pulse until pureed and then combine with the rest of the oil. This makes for a beautiful bright green color and pretty presentation.
For the Yogurt Dip:
- Combine the yogurt, lemon zest and lemon juice in a medium bowl, and season with salt and pepper. Spoon into a shallow serving bowl.
- Top with the Spicy Herb Oil and garnish with additional fresh herbs
- Serve with homemade crostini, pita chips or fresh veggies. See variations sections of this post for more ideas on how to serve this dip.
- Leftovers can be stored in the fridge.
Notes
- See Café Tips above in the post for more detailed instructions and tips to ensure success. If you prefer to use Metric measurements there is a button in each of our recipes, right above the word “Instructions”. Just click that button to toggle to grams, milliliters, etc. If you ever come across one of our recipes that doesn’t have the Metric conversion (some of the older recipes may not), feel free to leave a comment and I will add it.
Nutrition Information
Show Details
Calories
56kcal
(3%)
Carbohydrates
1g
(0%)
Protein
3g
(6%)
Fat
5g
(8%)
Saturated Fat
1g
(5%)
Polyunsaturated Fat
0.5g
(3%)
Monounsaturated Fat
3g
(15%)
Trans Fat
0.001g
(0%)
Cholesterol
1mg
(0%)
Sodium
10mg
(0%)
Potassium
46mg
(1%)
Fiber
0.1g
(0%)
Sugar
1g
(2%)
Vitamin A
31IU
(1%)
Vitamin C
1mg
(1%)
Calcium
30mg
(3%)
Iron
0.1mg
(1%)
Nutrition Facts
Serving: 16Serving
Amount Per Serving
Calories 56 kcal
% Daily Value*
| Calories | 56kcal | 3% |
| Carbohydrates | 1g | 0% |
| Protein | 3g | 6% |
| Fat | 5g | 8% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 0.5g | 3% |
| Monounsaturated Fat | 3g | 15% |
| Trans Fat | 0.001g | 0% |
| Cholesterol | 1mg | 0% |
| Sodium | 10mg | 0% |
| Potassium | 46mg | 1% |
| Fiber | 0.1g | 0% |
| Sugar | 1g | 2% |
| Vitamin A | 31IU | 1% |
| Vitamin C | 1mg | 1% |
| Calcium | 30mg | 3% |
| Iron | 0.1mg | 1% |
* Percent Daily Values are based on a 2,000 calorie diet.
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