The following recipe and photography were provided courtesy of local cookbook author and chef, Carla Snyder. Learn more about Carla and discover her recipes at Ravenouskitchen.com or in her cookbook, One Pan Whole Family.
Yogurt makes a lighter alternative to heavy sour cream-based dips. This rendition tastes lightly of green onion, parsley and lemon and is the perfect dip to serve with crisp veggies. Save the extra for a baked potato topping.
It’s that easy: I use 5% fat yogurt when making this dip because I like the richer flavor, but you can use a lower fat yogurt if you choose. It just won’t be quite as creamy.
- Prep time:
- Total time:
- 3 cups
- 2 cups whole yogurt
- 8 oz. cream cheese, at room temperature
- 3 scallions, white and green parts, trimmed and sliced
- 1/3 cup Italian parsley, chopped
- 2 tsp. lemon juice
- 1 tsp. salt
- 1/4 tsp. freshly ground black pepper
- 1/8 tsp. cayenne pepper
- Add all ingredients to the bowl of a food processor and blend until smooth.
- Taste for seasoning and adjust with more salt and pepper, if needed.
Make-ahead: Keep refrigerated up to 5 days.