Colombian Herb Dip

Ingredients

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

Method

1. Begin by preparing the herbs. Choose a mix of fresh herbs such as cilantro, parsley, and mint, totaling about a handful. Rinse them thoroughly under cold water to remove any dirt, then pat them dry with a clean kitchen towel. Remove any tough stems and roughly chop the leaves.
2. Peel and roughly chop 2 cloves of garlic. Place the chopped herbs and garlic into a mortar and pestle, or a food processor if you prefer. Pound or blend the mixture until it forms a coarse paste, ensuring the garlic is well integrated and the herbs are finely broken down.
3. Add 400 g of yogurt to the herb and garlic mixture. If using a mortar and pestle, gradually work the yogurt into the paste, stirring and pounding gently until the mixture is smooth and well combined. If using a food processor, pulse until the yogurt is fully incorporated and the dip has a creamy consistency.
4. Slowly drizzle in olive oil to finish, about 2 tablespoons, while continuing to mix. This will help to emulsify the dip, giving it a rich, silky texture. The oil should be fully absorbed into the mixture, enhancing the creaminess without any separation.
5. Season the dip with fine sea salt to taste. Start with a small pinch, mix thoroughly, and taste by spreading a bit on a piece of bread. Adjust the salt as needed, ensuring the flavors are balanced and the garlic is pleasantly sharp but not overpowering.
6. Allow the dip to rest briefly, about 10 minutes, to let the flavors meld. This resting period will also help the dip to cool slightly if the blending process has warmed it. Serve the Colombian Herb Dip cool, as a vibrant and refreshing accompaniment to bread or as part of a shared meal.