Sauces and Dressings

Black Peppercorn and Herbed Yogurt Dip

Makes about 1 cup

Voir la recette

Black Peppercorn and Herbed Yogurt Dip

Makes about 1 cup

This dip makes a great addition to any crudités platter. Feel free to swap the herbs for whatever you have on hand.

Nutritional information per serving (2 tablespoons):Calories 52 (35% from fat)
carb. 5g
pro. 3g
fat 2g
sat. fat 1g
chol. 10mg
sod. 194mg
calc. 124mg
fiber 0g
  1. Black Peppercorn and Herbed Yogurt Dip-1
  1. Black Peppercorn and Herbed Yogurt Dip-1

Ingrédients

  • 2cups plain yogurt
  • 1teaspoon black peppercorns
  • 1tablespoon finely chopped chives
  • 1teaspoon finely chopped tarragon
  • ½teaspoon lemon zest
  • ½teaspoon kosher salt

Preparation

  1. 1.. Line a fine-mesh strainer with 1 to 2 paper coffee filters and position it over a bowl. Fill the paper-lined strainer with the yogurt and drain in the refrigerator overnight.
  2. 2.. Between two pieces of wax paper, crush the black peppercorns with the bottom of a heavy skillet. Add crushed pepper and remaining ingredients, including strained yogurt, to a small bowl. Stir to combine and chill in refrigerator until ready to serve. Adjust seasoning as desired.

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