Creamy Herb Dip
By America's Test KitchenPublished on February 29, 2012
Time
8 minutes, plus 1 hour chilling
Yield
Serves 6 (Makes about 1 1/2 cups)
Ingredients
Before You Begin
You can use either whole or low-fat Greek yogurt and mayonnaise (but don't use nonfat). Let the dips chill for at least one hour or they will be too loose.
Instructions
- Process mayonnaise, chives, basil, and lemon juice in food processor until smooth. Transfer mixture to medium bowl and stir in yogurt. Season with salt and pepper.
- Cover dip and refrigerate until thickened, at least 1 hour. (Dip can be refrigerated in airtight container for 2 days.)
Time
8 minutes, plus 1 hour chillingYield
Serves 6 (Makes about 1 1/2 cups)Ingredients
Ingredients
Ingredients
Why This Recipe Works
Sour cream might be the standard Creamy Herb Dip base, but our tasters found that a combination of mayonnaise and Greek yogurt yielded the best flavor and texture. A squeeze of fresh lemon juice offset the richness of the mayonnaise and yogurt and added a citrus zing.
Merely stirring the ingredients together was not enough to fully integrate them into the dip. We found it best to process all ingredients in the food processor with the exception of the yogurt, which we stirred in at the end.
Before You Begin
You can use either whole or low-fat Greek yogurt and mayonnaise (but don't use nonfat). Let the dips chill for at least one hour or they will be too loose.
Instructions
- Process mayonnaise, chives, basil, and lemon juice in food processor until smooth. Transfer mixture to medium bowl and stir in yogurt. Season with salt and pepper.
- Cover dip and refrigerate until thickened, at least 1 hour. (Dip can be refrigerated in airtight container for 2 days.)
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