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Roasted Garlic & Herb Yogurt Dip
All about this roasted garlic & herb yogurt dip!! Say hello to this cozy/easy prep-ahead appetizer for the holidays.
It starts off with roasted garlic (duh) then blended with herbs like mint, parsley and chives, with a lil bit of lemon and skyr yogurt – which makes this dip super thick & creamy!
Ingredients You Need
For Your Dip
- Garlic
- Mint
- Parsley
- Chopped chives
- Lemon juice
- Lemon zest
- Icelandic Provisions Skyr
- Olive oil
- Salt and pepper to taste
For Your Spread & Crudite
- Crackers
- Snap peas
- Tomatoes
- Carrots
- Radish
- Other vegetables
Steps To Make This Recipe
Step 1
Preheat your oven to 400 degrees. Slice your garlic heads in half, and place on aluminum with olive oil, salt and pepper. Wrap tightly and roast for about 45-50 minutes. When roasted and soft throughout, set aside to cool.
Step 2
In a food processor or blend, add in all your herbs (chives, parsley and mint) and give it a rough pulse.
Step 3
Next, add in your roasted garlic. To do so, squeeze out the garlic from the bulbs and place in the blender/food processor. Add in lemon zest, lemon juice, skyr yogurt and salt and pepper.
Step 4
Start the blender and slowly start streaming in your olive oil until everything is blended and mixed throughout. It should be thick and creamy. If it still needs to be blended more, you can adjust with more olive oil.
Step 5
Pour into a bowl and top with pepper and a drizzle of good olive oil and flakey salt. Serve with your crackers and crudite!
FAQ’s & Tips
How to prep ahead
This is a perfect prep ahead recipe for entertaining! You can blend everything up the night before, chill the fridge and assemble everything the next day. It’s that simple and foolproof!
Alternatives to herbs
If you’re not into chives, or parsley, or mint, feel free to swap with any of your favorite herbs. You can add basil, tarragon, cilantro, even ingredients like chili’s, spices like paprika, and so on! This dip is super customizable.
Other crudite and vegetables to include
Again, this is so customizable! Do you not like tomatoes? Remove. Do you want to add bell pepper, do that! This is also a great way to use up leftover vegetables you have lying around in the fridge.
More appetizer recipes to check out:
- Prosciutto, Mt. Tam and Fig Jam Crostini
- Fried Stuffed Squash Blossoms
- Crunchy Fried Ricotta Ravioli with Marinara Sauce
- Thai Style Spicy Cashew Peanuts
- Pan Con Tomate with Jamón Serrano
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Ingredients
For Your Dip
- 3 heads garlic cut in half
- 1 handful mint
- 1 handful parsley
- 2 tablespoons chopped chives
- juice of 1 lemon
- zest of 1/2 lemon
- 1 cup skyr/yogurt
- 1/4th cup olive oil, streamed in
- salt and pepper to taste
For Your Spread & Crudite
- serve with crackers of your choice
- snap peas
- tomatoes
- carrots
- radish
- or any other favorite vegetable!
Instructions
- Preheat your oven to 400 degrees. Slice your garlic heads in half, and place on aluminum with olive oil, salt and pepper. Wrap tightly and roast for about 45-50 minutes. When roasted and soft throughout, set aside to cool.
- In a food processor or blend, add in all your herbs (chives, parsley and mint) and give it a rough pulse.
- Next, add in your roasted garlic. To do so, squeeze out the garlic from the bulbs and place in the blender/food processor. Add in lemon zest, lemon juice, skyr yogurt and salt and pepper.
- Start the blender and slowly start streaming in your olive oil until everything is blended and mixed throughout. It should be thick and creamy. If it still needs to be blended more, you can adjust with more olive oil.
- Pour into a bowl and top with pepper and a drizzle of good olive oil and flakey salt. Serve with your crackers and crudite!
