Colombian Herb Dip 2

Ingredients

• 400 gyogurt
• herbs — chopped
• 2 clovesgarlic
• to finisholive oil
• to tastefine sea salt

Method

1. Start by preparing the herbs. Choose a mix of fresh herbs such as cilantro, parsley, and chives. Rinse them under cold water to remove any dirt, then pat them dry with a clean kitchen towel. Chop them finely until you have about a cup of mixed herbs.
2. Peel and roughly chop the 2 cloves of garlic. Place the chopped herbs and garlic into a mortar and pestle or a food processor. If using a mortar and pestle, pound the mixture until it forms a coarse paste, ensuring the garlic is well integrated. If using a food processor, pulse until the mixture is finely blended but still has some texture.
3. Transfer the herb and garlic mixture to a medium-sized mixing bowl. Slowly add 400 g of yogurt to the bowl, stirring gently with a spoon or spatula to combine. The yogurt should fully incorporate with the herbs, creating a uniform green-speckled mixture.
4. Drizzle in a small amount of olive oil, about 2 tablespoons, while stirring continuously. The olive oil will add a smooth richness to the dip. Continue to mix until the oil is fully emulsified into the yogurt and herb mixture, giving it a slightly glossy appearance.
5. Season the dip with fine sea salt to taste. Start with a small pinch, mix, and taste by spreading a small amount on a piece of bread. Adjust the salt gradually, tasting after each addition, until the flavors are balanced and to your liking.
6. Once seasoned, let the dip rest in the refrigerator for at least 15 minutes. This resting period allows the flavors to meld together, enhancing the overall taste. Serve the dip cool, drizzled with a little more olive oil on top for a finishing touch.