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Pesto Yogurt Dip


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


  • 12 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


  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.


  • 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.