Since summer is just around the corner, I’m tempted to say this is a summertime staple. But truth be told I make this all year long. And no matter what time of year it is everyone seems to love it and are happy to eat it with just about anything from stuffed baked potatoes, chips, slathered in burritos or even as a condiment to a hearty stew. People seem to like it so much that whenever I make this for our team lunches at omni:us, a small part of me always worries that there won’t be enough to go around. You’ll like it not only because it taste good but it can also provide a nice contrast to dishes. It can be the cooling element to something like spicy samosas or as a dressing it can be the creamy texture to a crisp green salad. I like it because it’s so easy to make. Frozen herbs are an easy way to infuse a fresh flavor and the work of washing and chopping herbs is already done for you. You can often find them in the frozen vegetable section in markets.
I would not use low-fat yogurt or cream cheese for this. The fat is absolutely necessary for the flavor and texture.
Easy Herb Sauce
Makes about 2 cups
1½ cup full-fat Greek yogurt
½ cup full-fat cream cheese
2 small scallions, chopped into 1 cm long pieces, about ½ cup
3 tablespoons chopped, frozen mixed herbs
1¼ teaspoon sea salt
½ teaspoon freshly ground black pepper
Place all the ingredients into the bowl of a food processor and blend the ingredients. Alternatively, you can use a stick blender.
Remove from the food processor bowl into an airtight container. Allow it to cool in the refrigerator and for the flavors to marry for at least an hour, but two hours would be even better. It will thicken slightly as it cools. (If using a stick blender, do not be tempted to taste the dip from the blades)
Enjoy as a dip, spread, or sauce.
Increasing the proportion of cream cheese to yogurt will yield a thicker sauce.