Peruvian Herb Dip 2

Name: Peruvian Herb Dip 2
Prep time: 25 min
Cook time: 45 min
Total time: 1 h 10 min
Yield: 4 to 6
Cuisine: Peruvian
Ingredients: 400 g yogurt; herbs — chopped; 2 cloves garlic; to finish olive oil; to taste fine sea salt

25 minutes prep 45 minutes cook Serves 4 to 6 vegetarian

Peruvian Herb Dip 2 is a staple at home tables across Peru, capturing the essence of familial gatherings with its simple yet generous ingredients. This version is a reflection of how it's lovingly prepared in Peruvian households, where salt is sprinkled instinctively and olive oil is poured liberally. It's a dish that finds its place in everyday meals, offering a taste of home no matter where it is enjoyed.

The dip boasts a creamy texture from the yogurt, infused with the aromatic embrace of fresh herbs and the subtle heat of garlic. Each bite is a harmonious blend of rich olive oil and fine sea salt, creating a flavor that is as welcoming as it is robust. Serve generously, and let each spoonful be a reminder of the warmth of a Peruvian kitchen.

Ingredients

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

Method

Begin by preparing your herbs. Choose a mix of fresh herbs such as cilantro, parsley, and mint, totaling about 100 grams. Rinse them thoroughly under cold water to remove any dirt or grit, then pat them dry with a clean kitchen towel. Remove any tough stems and roughly chop the leaves. This will make it easier to blend them into a smooth paste.
In a blender or food processor, combine the 400 g of yogurt with the chopped herbs. Add 2 cloves of garlic, peeled and roughly chopped. Blend the mixture until it reaches a smooth and creamy consistency, with no large pieces of herbs or garlic visible. The texture should be thick enough to coat the back of a spoon.
With the blender running on low speed, slowly drizzle in a generous amount of olive oil, about 2 tablespoons. This will help emulsify the dip, giving it a rich and silky texture. If the mixture becomes too thick, you can add a little more yogurt to reach your desired consistency.
Add a pinch of fine sea salt to the mixture, then blend again briefly. Taste the dip by spreading a small amount on a piece of bread. Adjust the seasoning as needed, adding more salt if necessary to balance the flavors.
Transfer the dip to a serving bowl and let it rest in the refrigerator for at least 15 minutes. This allows the flavors to meld together and the dip to cool slightly. Serve the Peruvian Herb Dip 2 cool, drizzled with a little extra olive oil on top for a finishing touch.