This recipe for Greek Oregano Yoghurt dip is often described as simple, bright, and silky. Successfully balancing tang with herbaceous warmth, its fresh citrus tones manage to successfully infuse both the olive oil and oregano. This also helps to create a sunny, yet velvety, cool dip with a refreshing Mediterranean aroma. This lightly seasoned dip pairs well with crispy pita and most salad ingredients. With this in mind, it makes for an excellent accompaniment for sliced cucumbers and tomatoes. Using a thick, creamy Greek yoghurt base, Greek Oregano Yoghurt dip is also used to enhance several meals. Its slightly savoury aromatic nuance results in this dip often being drizzled over grilled vegetables, fish and several roasted meats.
HOW TO MAKE RIGANO YAOURTO
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 to achieve a good consistency.
Place the mixture into the refrigerator for at least 30 minutes, allowing the flavours to set.
Garnish with extra virgin olive oil and fresh parsley before serving.
This dip is served along with pita bread or used as a sauce for vegetables, grilled meats, or seafood.
