Creamy yogurt folds into a classic chimichurri herb sauce to create an ideal dip for veggies.
Chimichurri is a classic Argentinian herb-and-oil sauce that is punchy and divine and is usually served withgrilled meats.
Here, the bright mixture is swirled into thick Greek yogurt for a pretty presentation and fresh flavor.
Photo: Victor Protasio
Gently folding and mixing the chimichurri into the yogurt in batches will yield that eye-catching marbled look.
Try it smeared on toasted sourdough for a steak sandwich or dolloped onto fried eggs.
Ingredients
2small cloves garlic, grated (114 tsp.)
Stir, lightly mashing, until a paste forms.
Add oregano, parsley, oil, crushed red pepper, and black pepper; stir until well combined.
Pour out any excess liquid from yogurt and stir until smooth.
Transfer yogurt to a large serving bowl.
Set aside 2 tablespoons chimichurri.
Gently fold remaining chimichurri into yogurt in 2 batches until streaked but not fully combined.
Swirl in reserved 2 tablespoons chimichurri on top.
Let stand at room temperature for 15 minutes before adding to yogurt.
