Peruvian Herb Dip 3

Ingredients

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

Method

1. Start by preparing the herbs. Choose a mix of fresh Peruvian herbs such as cilantro, parsley, and mint, about a handful each. Rinse them thoroughly under cold water to remove any dirt, then pat them dry with a clean kitchen towel. Chop the herbs coarsely, as this will help them blend more easily and evenly with the yogurt.
2. Peel the 2 cloves of garlic, then mince them finely. You want the garlic to be almost paste-like, as this will ensure it integrates smoothly into the dip without leaving any large chunks.
3. In a blender or food processor, combine the 400 g of yogurt with the chopped herbs and minced garlic. Blend the mixture until it reaches a smooth, vibrant green consistency. The texture should be creamy with no visible chunks of herbs or garlic.
4. With the blender running on a low setting, slowly drizzle in olive oil to finish, about 2 tablespoons. This will help emulsify the dip, giving it a rich, smooth texture. If the mixture looks too thick, add a bit more olive oil until you achieve a creamy consistency that clings to a spoon.
5. Season the dip with fine sea salt to taste. Start with a small pinch, blend, and then taste the dip using a piece of bread. Adjust the saltiness as needed, keeping in mind that the flavors will meld and intensify slightly as the dip rests.
6. Transfer the dip to a serving bowl and let it rest in the refrigerator for at least 15 minutes. This brief resting period allows the flavors to meld together and the dip to cool, enhancing its refreshing taste when served. Once rested, serve the dip cool, garnished with a drizzle of olive oil if desired, and enjoy it with bread or as a complement to other dishes.