Shallot Yogurt And Parsley Dip |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 14 |
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IAwonderful dip from France...enjoy! Ingredients:
1 c plain yogurt |
- 1 whole shallot, chopped |
- 5 or 6 sprigs of parsley |
- 1 tsp pumpkin oil (or other interesting oil, like white truffle or olive oil) |
- 1/2 tsp balsamic vinegar |
- salt and pepper |
- a dash of piment d'espelette ( a favorite of mine! or crushed red pepper flakes) |
Directions:
1. Peel and chop the shallot finely.
2. Rinse the parsley and dry it with a paper towel.
3. Pluck off the leaves (you won't be needing the stems, but do reserve them to flavor a soup or a stew), and chop them.
4. Pour the yogurt in a bowl, add the chopped shallot and parsley, the oil and vinegar, and a little salt, pepper and piment.
5. Stir with a spoon until well combined.
6. If you can, it is nice to prepare it a few hours ahead, cover the bowl with plastic wrap and reserve in the fridge.
7. This will allow the flavors to develop better.
8. It is also mighty convenient.
9. Serve as a dip for vegetables or crackers, or on vegetable bread or use as a sandwich spread. Enjoy!
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