Ingredients

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!

Reviews & Comments 5

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    " It was excellent "
    lalf ate it and said...
    Best dip I have ever tasted. I use it on everything. Exquisite! I use black truffle oil when I make it. And I use 1/2 cup Greek yogurt and 1/2 cup lebneh (yogurt cheese). To die for.
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    " It was excellent "
    elgab89 ate it and said...
    Oh, yeah, now i can see how they would work with the beignets.
    Was this review helpful? Yes Flag
    " It was excellent "
    smooch ate it and said...
    This is great!
    Was this review helpful? Yes Flag
    " It was excellent "
    smooch ate it and said...
    This is great!
    Was this review helpful? Yes Flag
    " It was excellent "
    pink ate it and said...
    I really like this dip! It is very simple to make! Also, it has Pumpkin it it! Tops!
    Was this review helpful? Yes Flag
  • zena824 7 years ago
    This is interesting.... i bet its tasty....
    Was this review helpful? Yes Flag

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