Persian Herb Dip 2

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 parsley, cilantro, dill, and mint. Wash them thoroughly under cold water to remove any dirt, then pat them dry with a clean kitchen towel. Finely chop the herbs until you have about 1 cup packed.
2. In a large mixing bowl, combine 400 g of yogurt with the chopped herbs. Use a whisk or a spoon to blend them together until the mixture is smooth and the herbs are evenly distributed. The yogurt should take on a light green hue from the herbs.
3. Peel and finely mince 2 cloves of garlic. Add the minced garlic to the yogurt and herb mixture. Stir well to incorporate the garlic evenly, ensuring it infuses the yogurt with its aroma.
4. Slowly drizzle in olive oil while stirring the mixture. Use about 2 tablespoons, adding it gradually to achieve a creamy consistency. The oil should be well integrated, giving the dip a glossy appearance.
5. Season the dip with fine sea salt to taste. Start with a small pinch, mix, and taste by spreading a little on a piece of bread. Adjust the salt as needed, keeping in mind that the flavors will meld as the dip rests.
6. Allow the dip to rest in the refrigerator for at least 30 minutes. This resting period lets the flavors meld and develop, enhancing the overall taste. Serve the dip cool, drizzled with a little more olive oil on top if desired, and enjoy with bread or as part of a shared meal.