Whilst there are several variations of dips that use Greek yoghurt as their base, this one is probably the most simple. This dip is often described as a bright, silky dip that balances tang with herbaceous warmth. Usually thick and creamy, it uses fresh citrus tones to infuse the olive oil and oregano, offering a sunny, Mediterranean aroma. This adds a slightly savoury aromatic nuance, resulting in a velvety, cool, and refreshing, lightly seasoned dip that pairs well with crispy pita, sliced cucumbers, and cherry tomatoes. This dip can also be drizzled over grilled vegetables, fish and several roasted meats.
HOW TO MAKE RIGANO YAOURTI
Ingredients:
1 Cup of Greek yoghurt
3 Tablespoons of extra virgin olive oil
1 Tablespoon of fresh lemon juice
2 Cloves of finely chopped garlic
1 Teaspoon of fresh or dried oregano
1/2 Teaspoon of fresh or fried dill
1 Teaspoon of salt
1 Teaspoon of pepper
A small bunch of fresh parsley
Instructions:
Place the Greek yoghurt, 2 tablespoons of olive oil, lemon juice, garlic, salt, pepper, and dried oregano into a mixing bowl.
Mix well until a good consistency is achieved.
Let the dip rest in the refrigerator for at least 30 minutes to allow flavours to set
Garnish with 1 tablespoon of extra virgin olive oil and fresh parsley before serving.
This dip can be used to accompany pita bread or as a sauce for vegetables, grilled meats, or seafood.
