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draftYield not recorded
Dill Goat Yogurt Dip for Steamed Artichokes
A fresh dill and goat-yogurt dip for steamed whole artichokes. Dip the fleshy end of each leaf and scrape it with your teeth; serve more dip with the hearts.
Instructions
Steps show original quantities. Use the adjusted ingredient list for your batch; times stay unchanged.
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Mix in a bowl:
- 1 cup goat yogurt
- about 4–6 fresh dill sprigs, finely chopped
- 1 small finely grated or crushed garlic clove
- juice of about 0.25 lemon
- 1 tablespoon olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
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Taste and adjust brightness with additional lemon juice if desired, or add more goat yogurt to make the dip milder.
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If desired, stir in 1 teaspoon mustard for a sharper flavor.
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Let the dip rest for about 10 minutes before serving so the garlic and dill flavors meld.
Success cues
- After about 10 minutes of resting, the garlic and dill flavors have melded. Adjust lemon for brightness or goat yogurt for a milder dip.
Scaling notes
Produce counts marked “about” are approximate; adjust for size.
- Finished yield is unknown. Retain the approximate 4–6 sprig dill range and adjust optional mustard for sharpness. Additional lemon juice or yogurt is a final adjustment, not a measured part of the base recipe.
Substitutions
A small splash of white wine vinegar is an optional alternative for sharpening the dip; no measured starting quantity was supplied.
Development notes
- Cooking and evaluation are undocumented. Verify the dill balance, optional mustard, and finished yield next time.