This dip is often described as simple, bright, and silky. It successfully balances tang with herbaceous warmth. Its fresh citrus tones also manage to successfully infuse both olive oil and oregano. This helps to create a sunny, yet velvety, cool, and refreshing Mediterranean aroma. This lightly seasoned dip pairs well with crispy pita and most salad ingredients, including sliced cucumbers and tomatoes. Using a thick, creamy Greek yoghurt base, it is also used to enhance several meals with its slightly savoury aromatic nuance. As a result, this dip is often 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.
