Yogurt Herb Dip

by Brenda Langton, Tastemaker in Residence

This recipe originates from an Afghani chutney that my friend Zaytoona used to make for us to dip flat bread in at dinner. We like it for a vegetable dip or as a lively complement to a simple meal of rice, beans, and vegetables. It is very fresh and easy to make. // makes 2 cups

Ingredients

1 bunch cilantro (about 3 cups lightly packed), rinsed

1 bunch mint (1 1⁄2 to 2 cups), stemmed and rinsed well

2 teaspoons minced garlic

1 teaspoon salt

2 teaspoons lemon juice (optional)

1 teaspoon honey (optional)

12 ounces plain yogurt

Instructions

Finely chop the herbs and combine them in a bowl with the garlic and salt. Add the lemon juice and honey (if using). Gently whisk in the yogurt.