Pesto Yogurt Dip

Veggie platters are one of my favorite snacks (and one of my favorite ways to survive late summer.) But I get kind of tired of the typical ranch or dill dips, so I was excited to see this Pesto dip in this month’s Cooking Light. It’s super easy and flavorful and a great way to use up all that basil in your garden (and I say your garden, because, if you don’t know, I kill plants. It’s one of my gifts.) Plus it gets better with time, so you can make this a day or two in advance and it only gets more delicious.

You’ll need garlic, lots of fresh basil, kosher salt, freshly ground black pepper, whole buttermilk, 2% Greek yogurt, and parmesan cheese.

 

Place the garlic and basil in a mini blender jar or mini food processor.

Process until finely chopped. Add yogurt, buttermilk, salt, and pepper

and process until combined. Add cheese and pulse until just combined. Transfer to a serving dish, cover, and refrigerate until ready to serve. Before serving, sprinkle with additional kosher salt, freshly ground black pepper, and chives or green onions. 

Pesto Yogurt Dip
Yields 2
This refreshing, addictive dip is the perfect way to use up all that summertime garden basil.
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Ingredients
  1. 1-2 cloves garlic
  2. 2 cups loosely packed basil leaves
  3. 1 1/3 cups plain 2% Greek yogurt
  4. 1/2 cup whole buttermilk
  5. 1/2 teaspoon kosher salt
  6. 1/4 teaspoon freshly ground black pepper
  7. 2 ounces freshly grated Parmesan cheese (about 1/2 cup)
  8. Thinly sliced chives or green onion tops
Instructions
  1. Place the garlic and basil in a mini blender jar or mini food processor. Process until finely chopped. Add yogurt, buttermilk, salt, and pepper and process until combined. Add cheese and pulse until just combined. Transfer to a serving dish, cover, and refrigerate until ready to serve. Before serving, sprinkle with additional kosher salt, freshly ground black pepper, and chives or green onions.
Notes
  1. Whole buttermilk is also called Bulgarian buttermilk. If you have a hard time finding it or prefer a lower fat option, reduced fat buttermilk or plain kefir work great.
Adapted from Cooking Light
Adapted from Cooking Light
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8 comments

  1. Glad to know someone else kills plants! For some reason I keep planting a garden…not sure why. I saw this recipe in CL and thought it looked good. Now I’ll try it for sure! Thanks!

  2. I made this for Enrichment Night and people went CRAZY for it! At least 6 people asked for the recipe. Good Work!!

  3. I’ve made this twice now and it’s delicious, however, my dip is very thin. Should I add more yogurt to make it thicker?

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