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

This refreshing, addictive dip is the perfect way to use up all that summertime garden basil.
Servings2

Ingredients

  • 1-2 cloves garlic
  • 2 cups loosely packed basil leaves
  • 1 1/3 cups plain 2% Greek yogurt
  • 1/2 cup whole buttermilk
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon freshly ground black pepper
  • 2 ounces freshly grated Parmesan cheese about 1/2 cup
  • Thinly sliced chives or green onion tops

Instructions

  • 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

  • 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.
Author: Our Best Bites
Did You Make This Recipe?Snap a picture, and hashtag it #ourbestbites. We love to see your creations on our Instagram @ourbestbites!
woman in denim shirt holding a salad bowl
Meet The Author

Sara Wells

Sara Wells co-founded Our Best Bites in 2008. She is the author of three Bestselling Cook Books, Best Bites: 150 Family Favorite RecipesSavoring the Seasons with Our Best Bites, and 400 Calories or Less from Our Best Bites. Sara’s work has been featured in many local and national news outlets and publications such as Parenting MagazineBetter Homes & GardensFine CookingThe Rachel Ray Show and the New York Times.

Read More

Join The Discussion

Your email address will not be published. Required fields are marked *

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.

Questions & Reviews

  1. 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?

    1. My initial guess is to cut back on the buttermilk before you add more yogurt, but let me think about it more.

      1. I’ll try that next time. I used whole milk Tillamock Greek yogurt
        Thanks for your thoughts!

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

  3. 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!