The most common dip for a platter of crudites, or even dressing for your garden salad, is usually a dollop of Ranch dressing. Given that it’s full of preservatives and additives, most of us look for an alternative to Ranch Dressing. If you’re already growing herbs in your garden, or getting fresh herbs from a Farm Box weekly this season, there’s no reason you shouldn’t make your own fresh homemade dip with what you already have, and a Tarragon Yogurt Dip hits the spot for a summer
Our dairy cows produce enough milk to allow us to make a 1/2 gallon Mason jar of plain goat yogurt nearly every week, which is low in fat and cholesterol, and easy to digest. But plain Greek yogurt will also do the trick. Here’s what you’ll need:
Tarragon Yogurt Dip Ingredients
· 1 cup plain whole yogurt
· 2-3 sprigs fresh tarragon minced
· 1 clove minced or crushed garlic (or 1 tsp minced wet garlic)
· 1/4 cup minced chives (Or the tops of any green onions, wet garlic, or scallions)
· Zest and juice from 1 small lemon
· 1/2 tsp pink Himalayan salt, or sea salt
· 1/2 tsp freshly cracked pepper
Instructions
Stir all ingredients into the yogurt, cover and refrigerate for 24 hours. We love to garnish with edible flower petals, but you can simply garnish with a few leaves of tarragon and a sprinkle of pink salt or lemon zest.
Serve cold. Keeps well when covered and refrigerated for up to one week. It’s that easy, and it’s that fresh!
