Shallot Yogurt and Parsley Dip
From noir 16 years ago
- - to make
- Serves 14
IAwonderful dip from France...enjoy!
Ingredients
- 1 C plain yogurt shopping list
- - 1 whole shallot, chopped shopping list
- - 5 or 6 sprigs of parsley shopping list
- - 1 tsp pumpkin oil (or other interesting oil, like white truffle or olive oil) shopping list
- - 1/2 tsp balsamic vinegar shopping list
- - salt and pepper shopping list
- - a dash of piment d'Espelette ( A favorite of mine! or crushed red pepper flakes) shopping list
How to make it
- Peel and chop the shallot finely.
- Rinse the parsley and dry it with a paper towel.
- Pluck off the leaves (you won't be needing the stems, but do reserve them to flavor a soup or a stew), and chop them.
- Pour the yogurt in a bowl, add the chopped shallot and parsley, the oil and vinegar, and a little salt, pepper and piment.
- Stir with a spoon until well combined.
- If you can, it is nice to prepare it a few hours ahead, cover the bowl with plastic wrap and reserve in the fridge.
- This will allow the flavors to develop better.
- It is also mighty convenient.
- Serve as a dip for vegetables or crackers, or on vegetable bread or use as a sandwich spread. Enjoy!
The Rating
Reviewed by 5 people-
I really like this dip! It is very simple to make! Also, it has Pumpkin it it! Tops!
pink
in USA loved it
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This is great!
smooch
in America loved it
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This is great!
smooch
in America loved it
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