Persian Herb Dip

Ingredients

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

Method

1. Start by placing 400 g of yogurt in a medium mixing bowl. Choose a thick, creamy yogurt for the best texture. This will be the base of your dip, providing a smooth and tangy foundation.
2. Prepare the herbs by washing them thoroughly and patting them dry with a clean kitchen towel. Finely chop a generous handful of fresh herbs such as parsley, cilantro, dill, and mint. The herbs should be vibrant and fragrant, adding a fresh, aromatic quality to the dip.
3. Peel and finely mince 2 cloves of garlic. Add the minced garlic to the yogurt along with the chopped herbs. Use a spoon or a whisk to combine these ingredients, ensuring the herbs and garlic are evenly distributed throughout the yogurt.
4. Slowly drizzle in a small amount of olive oil, about 1 to 2 tablespoons, while stirring the mixture. The oil should be incorporated gradually to create a silky texture. The dip should appear glossy and smooth, with the oil fully blended into the yogurt.
5. Season the mixture with fine sea salt to taste. Start with a small pinch and mix well, then taste the dip on a piece of bread. Adjust the salt as needed, keeping in mind that the flavors will meld and intensify as the dip rests.
6. Allow the dip to rest in the refrigerator for at least 15 minutes. This resting period lets the flavors develop and meld together, resulting in a more harmonious taste. Serve the dip cool, drizzled with a bit more olive oil if desired, and enjoy with bread or as part of a shared meal.