Food Recipes Chimichurri Yogurt Dip Be the first to rate & review! Creamy yogurt folds into a classic chimichurri herb sauce to create an ideal dip for veggies. By Ananda Eidelstein Ananda Eidelstein Ananda Eidelstein is a vegetable-loving food writer, recipe developer, and editor with nearly a decade of culinary and food media experience. Real Simple's Editorial Guidelines Published on May 18, 2021 Rate PRINT Share Close Photo: Victor Protasio Hands On Time: 15 mins Total Time: 15 mins Yield: 4 to 6 Chimichurri is a classic Argentinian herb-and-oil sauce that is punchy and divine and is usually served with grilled meats. Here, the bright mixture is swirled into thick Greek yogurt for a pretty presentation and fresh flavor. Gently folding and mixing the chimichurri into the yogurt in batches will yield that eye-catching marbled look. Perfect with any vegetables, this rich dip tastes delicious with crunchy lettuces, bitter chicories, or grissini, a popular cracker breadstick in Argentina hailing from Italy. Got leftover dip? Try it smeared on toasted sourdough for a steak sandwich or dolloped onto fried eggs. Ingredients 2 small cloves garlic, grated (1¼ tsp.) ¾ teaspoon kosher salt 2 tablespoons red wine vinegar 1 cup loosely packed fresh oregano leaves, finely chopped 1 cup loosely packed fresh parsley leaves and tender stems, finely chopped ⅓ cup olive oil ¼ teaspoon crushed red pepper ¼ teaspoon freshly ground black pepper 1 ¾ cups plain whole-milk Greek yogurt Directions Place garlic and salt in a medium bowl. Stir, lightly mashing, until a paste forms. Whisk in vinegar. Add oregano, parsley, oil, crushed red pepper, and black pepper; stir until well combined. Pour out any excess liquid from yogurt and stir until smooth. Transfer yogurt to a large serving bowl. Set aside 2 tablespoons chimichurri. Gently fold remaining chimichurri into yogurt in 2 batches until streaked but not fully combined. Swirl in reserved 2 tablespoons chimichurri on top. Serving Suggestions Little Gem lettuce, watermelon radishes, radicchio, grissini Make Ahead Chimichurri can be made up to 1 day in advance; cover and refrigerate. Let stand at room temperature for 15 minutes before adding to yogurt. Rate It Print