- Plain yogurt - 3½ cups
- Wine vinegar - 3 Tbsp
- Dijon mustard - 1 Tbsp
- Olive oil - 1/3 cup
- Garlic, mashed to paste - 2 tsp
- Dill, finely minced - 1 Tbsp
- Chives, finely minced - 1 Tbsp
- Parsley, finely chopped - 1 Tbsp
- Salt - 1 Tbsp
- Mix all ingredients together well and refrigerate for at least two hours before serving.
- Yield: Approximately 1 quart.
- Serve this dip with Battered Asparagus Fries.
Menu Ideas
SERVE BATTERED ASPARAGUS FRIES:
- On Caesar or chicken salad.
- As a side dish to poached eggs.
- As a side dish to fish.
- In a glass standing upright as an appetizer.
- With sautéed scallops or shrimp tempura.
