Cool Dill Weed Yogurt Dip & Crudités

July 26, 2011 § 1 Comment

If there is one thing I’m sure of, it’s that dill weed & cucumbers have one heck of a sweet romance.

Fresh dill weed is irreplaceable when picked & immediately used to garnish soups, dips, salads & cocktails. It is refreshing, clean & somewhat sweet with a little tang of bitterness. Dill is quite delicate & loses it’s flavor when heated or is aged. I am not a huge fan of dried dill, but I’ll happily use fresh dill any day.

This dip is wonderful for the heavy heat of mid summer. Make it before hand, store it in the refrigerator & enjoy it with crisp summer cucumbers, julienned raw beets & sweet tomatoes.

I will warn you, this recipe is not for the chef who is opposed to taste testing as they go. Always go by taste for this dip; if you desire more richness add more tahini, if you like things a bit more creamy, add an extra hefty tablespoon of yogurt. I promise it won’t hurt. Lastly, don’t be afraid of adding water. I know it seems a bit counter intuitive to pour water into a yogurt dip, but the salt you add with off set water’s bland properties. Plus, the water really helps maintain the lightness that we’re all used to when we eat store-bought dips. Note: this will thicken when refrigerated for several hours.

Dill weed dip served with Lemon-drop cucs & Sungold cherry tomatoes

Cool Dill Weed Yogurt

1/2 cup organic whole milk yogurt or low-fat Greek (I like the Cabot low-fat Greek for this),  1/2 cup tahini, plus 1 Tbsp (made with roasted sesame seeds),  1/2 cup water, room temperature,  2 Tbsp fresh chopped dill, fine grain sea salt

Be sure to mix tahini well, combining the oil & the thicker buttery part. Combine yogurt & tahini in a small mixing bowl. Whip with a fork until the mixture is smooth. It’s okay if there are a couple of lumps of tahini, they will thin out when you add the water.

Add water in a slow stream while you continue to stir the yogurt-tahini mixture. After adding a 1/4 cup of the water, add a bit of salt & taste. Continue to add more water, stopping when you feel the dip has thinned out enough. Taste & add more salt. Season with fresh dill. Mix again until all dill has been mixed into the dip. Taste again & adjust seasonings if necessary. Refrigerate until ready to serve.  Before serving, drizzle tahini over the top & swirl with a thin-pronged fork. Add more fresh dill to garnish if desired. Serve with crudités.

Enjoy everyone, stay cool!

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§ One Response to Cool Dill Weed Yogurt Dip & Crudités

  • On behalf of the farm families who own Cabot, many thanks for the Greek yogurt shout-out!

    Dill is seriously one of my all time fave herbs… and I agree. It’s partner the cucumber are a serious love affair!

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