Creamy, tangy, and fully loaded with fresh, herby flavor. Delicious as a veggie dip for radishes or carrots, drizzled over beets, or over a leafy green salad with spring onion and radish.
1 cup plain Greek yogurt, preferably full-fat (made with whole milk)
1 cup lightly packed fresh herbs (tender stems are fine): i.e parsley, dill, basil or mint, with up to ¼ cup chives or spring onion (sliced into ½″ segments)
1 medium clove garlic, roughly chopped
½ teaspoon fine sea salt
Lots of freshly ground black pepper, to taste
Combine all of the ingredients in the bowl of a food processor. Process until smooth and green, with tiny flecks of herbs.
Taste, and add more salt or pepper if desired. Use as desired, or cover and refrigerate for later. This dressing will keep well in the fridge for 5 to 7 days