Peruvian Herb Dip 2 is cooked the way Peruvian home tables cooks it — salt judged by hand, fat used generously, and the table set for sharing. This is the home version, written down the way a peruvian family cook actually puts it on the table.
Peruvian Herb Dip 2
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.
From the cookbook
Authentic Peruvian Cuisine
This recipe is from Authentic Peruvian Cuisine by Yassine Sbiti — the Peruvian volume in the ComidaTime International Cuisines series.
