West African Herb Dip 2

Ingredients

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

Method

1. Begin by preparing your herbs. Choose a combination of fresh herbs such as parsley, cilantro, or mint, ensuring they are washed and thoroughly dried. Roughly chop them to make about 1 cup of packed herbs. This will be the vibrant base of your dip.
2. Place the chopped herbs into a mortar and pestle, or a food processor if you prefer. Add 400 g of yogurt to the herbs. If using a mortar and pestle, pound the mixture until the herbs are fully integrated into the yogurt, creating a smooth, green-speckled paste. If using a food processor, blend until the herbs are finely chopped and the yogurt is evenly green.
3. Peel and finely mince 2 cloves of garlic. Add the garlic to the herb-yogurt mixture. This will infuse the dip with a robust, aromatic flavor.
4. Slowly drizzle in olive oil while continuing to blend or stir the mixture. Use about 2 tablespoons, adding it gradually to ensure the oil emulsifies with the yogurt, creating a creamy texture. This step enhances the richness of the dip.
5. Season the dip with fine sea salt to taste. Begin with a small pinch, mix thoroughly, and taste by spreading a bit on a piece of bread. Adjust the salt level until the flavors are balanced and the dip has a pleasant, savory taste.
6. Allow the dip to rest for about 10 minutes at room temperature. This brief resting period lets the flavors meld together, enhancing the overall taste.
7. Serve the West African Herb Dip 2 cool, drizzling a little more olive oil on top just before serving. This final touch adds a glossy finish and a hint of richness, perfect for sharing at the table.