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Lemony Yogurt Dip for Veggies

1 cup plain yogurt 

juice of 1 large lemon or 1 1/2 small lemons

1 tablespoon dijon mustard

1-2 tablespoons capers, chopped fine

1-2 tablespoons chives, scallions, or green garlic

1 tablespoon fresh basil or 1 teaspoon dried

salt and fresh-ground pepper to taste

for a richer dip: add 2 tablespoons sour cream and/or mayonaise, depending on your preference

Mix all the indredients in a bowl and refrigerate for 6-12 hours in order to let flavors blend.  Serve with seasonal crisp-tender veggies.

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