If you’re looking for a quick, reliable appetizer, I got you. This last-minute yogurt dip uses ingredients I almost always have around: yogurt, oil, spices, and herbs. Heat some olive oil, then pour it over fresh parsley, spicy paprika, lots of black pepper, and minced garlic. Hear that sizzle? I want you to think of this less as a recipe and more as a template. Out of parsley? Use dill! Despise dill? Use cilantro! Not a fan of Greek yogurt? Ricotta or mascarpone are happy to help! Pair this dip with crunchy vegetables and crostini (or crackers or potato chips) and watch everyone fight over it. And let me know how you would riff on it in the comments below. —Carolina Gelen
parsley leaves and tender stems, finely chopped
freshly ground black pepper
kosher salt, plus more to taste
(1¼ cups) whole-milk Greek yogurt
In This Recipe
Heat the oil in a small saucepan for 3 minutes over medium-high heat. Meanwhile, add the garlic, parsley, pepper, paprika, cayenne, and salt to a bowl. Pour the hot oil in the bowl and let it infuse for 5 minutes.
Swirl the yogurt into a shallow bowl, then sprinkle all over with a pinch of salt. Drizzle some or all of the oil mixture on top. (If you have leftover oil, you can save it in the fridge to eat with eggs, potatoes, whatever you want.) Serve the dip with raw vegetables, crackers, and/or bread.
Carolina is a resident at Food52. She's also one of the hosts of Choose Your Own Recipe Adventure, our YouTube show where our Food52 readers pick the ingredients and techniques for a brand new recipe. Carolina recently immigrated to the U.S. from Transylvania, a place she spent most of her life. She continues to get inspired by the classic Romanian and Hungarian foods she was raised on, creating approachable, colorful, and fun recipes. For more cooking ideas and candid moments, check out her Instagram @carolinagelen.