Crudites with Yogurt-Herb Dressing

In the summer, I like to make big batches of yummy dressings and dips to make quick snacks from our CSA veggies. They are always a hit at parties and potlucks, and couldn’t be easier. As with many of my recipes, all you need is the basic idea and then you get creative.

– 1 cup plain yogurt or sour cream (you can strain the yogurt or use greek style for a thicker dip)
– 1/2 lemon or lime (or dash of vinegar)
– 1/4 cup mayo (you can leave out for a lighter version)
– salt and pepper to taste

Mix the above together – now here is where you get creative – add in whatever you have on hand or can clip from a nearby garden:
– 2 green onions, minced
– handful of basil, parsley, dill, tarragon, oregano, mint
– 1-2 cloves garlic, minced/crushed
– chili peppers, minced

I usually put the herbs etc. into the food processor and pulse to make a rough chop, then add the yogurt etc and blend the whole thing together, adding more of this or that until it tastes good. You could also add some blue cheese at the end or blend in some anchovies and parmesan for more of a ceasar flavor. If you have no herbs, you could go with a tablespoon or so of curry powder or add some rice vinegar, brown sugar, sesame oil and ginger for an asian aioli. Possibilities are limitless!

Cut assorted veggies into spears, slices, chunks and serve with the dip!

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