Food Recipes Chimichurri Yogurt Dip Creamy yogurt folds into a classic chimichurri herb sauce to create an ideal dip for veggies. By Ananda Eidelstein Ananda Eidelstein Instagram Website Ananda Eidelstein is a vegetable-loving food writer, recipe developer, and editor. She is the former Senior Food Editor at REAL SIMPLE magazine. Prior to writing and editing feature stories, having her own monthly vegetarian column, and developing over 300 recipes during her time at RS, she was the Assistant Food Editor at Rachael Ray Every Day. She has also gained experience in the test kitchens of Martha Stewart's Living, and Saveur magazines, in catering, TV, and a Michelin-starred restaurant in New York City. Ananda is a graduate of the French Culinary Institute, now known as the International Culinary Center, with nearly a decade of culinary and food media experience. Real Simple's Editorial Guidelines Published on May 18, 2021 Print Share Share Tweet Pin Email Photo: Victor Protasio Hands On Time: 15 mins Total Time: 15 mins Yield: 4 to 6 Jump to recipe Chimichurri is a classic Argentinian herb-and-oil sauce that is punchy and divine and is usually served with grilled meats. Here, the bright mixture is swirled into thick Greek yogurt for a pretty presentation and fresh flavor. Gently folding and mixing the chimichurri into the yogurt in batches will yield that eye-catching marbled look. Perfect with any vegetables, this rich dip tastes delicious with crunchy lettuces, bitter chicories, or grissini, a popular cracker breadstick in Argentina hailing from Italy. Got leftover dip? Try it smeared on toasted sourdough for a steak sandwich or dolloped onto fried eggs. Ingredients 2 small cloves garlic, grated (1¼ tsp.) ¾ teaspoon kosher salt 2 tablespoons red wine vinegar 1 cup loosely packed fresh oregano leaves, finely chopped 1 cup loosely packed fresh parsley leaves and tender stems, finely chopped ⅓ cup olive oil ¼ teaspoon crushed red pepper ¼ teaspoon freshly ground black pepper 1 ¾ cups plain whole-milk Greek yogurt Directions Place garlic and salt in a medium bowl. Stir, lightly mashing, until a paste forms. Whisk in vinegar. Add oregano, parsley, oil, crushed red pepper, and black pepper; stir until well combined. Pour out any excess liquid from yogurt and stir until smooth. Transfer yogurt to a large serving bowl. Set aside 2 tablespoons chimichurri. Gently fold remaining chimichurri into yogurt in 2 batches until streaked but not fully combined. Swirl in reserved 2 tablespoons chimichurri on top. Serving Suggestions Little Gem lettuce, watermelon radishes, radicchio, grissini Make Ahead Chimichurri can be made up to 1 day in advance; cover and refrigerate. Let stand at room temperature for 15 minutes before adding to yogurt. Print