The most common dip for a platter of crudites, or even dressing for your garden salad, is usually a dollop of Ranch dressing. But if you're already growing herbs in your garden, or getting fresh herbs from a CSA box weekly this season, there's no reason you shouldn't make your own fresh dip with what you already have.
Our dairy goats produce enough milk to allow us to make 1/2 gallon Mason jar of plain goat yogurt nearly every week, which is low in fat and cholesterol, and easy to digest. But plain Greek yogurt will also do the trick. Here's what you'll need:
1 cup plain whole yogurt
2-3 sprigs fresh tarragon minced
1 cloves minced or crushed garlic (or 1 tsp minced wet garlic)
1/4 cup minced chives (Or the tops of any green onions, wet garlic, or scallions)
Zest and juice from 1 small lemon
1/2 tsp pink Himalayan salt, or sea salt
1/2 tsp freshly cracked pepper
Stir all ingredients into the yogurt, cover and refrigerate for 24 hours. We love to garnish with edible flower petals, but you can simply garnish with a few leaves of tarragon and a sprinkle of pink salt or lemon zest.
Serve cold. Keeps well when covered and refrigerated for up to one week. It's that easy, and it's that fresh!