Mediterraner Dip zum Grillen (Mediterranean dip for grilling)

Method

1. Whisk the yoghurt and grated garlic together in a bowl.
2. Whisk in the olive oil a little at a time, letting each addition incorporate before adding the next, until the dip is smooth with no oil pooling on the surface.
3. Stir in the parsley, oregano if using, and lemon juice. Season with salt.
4. Let stand for at least 10 minutes before serving, to let the raw garlic mellow.

Notes

• Whisk the oil in gradually, not all at once. Yoghurt is not a strong enough emulsifier to absorb a sudden pour of oil; adding it slowly keeps the dip smooth instead of splitting into a thin oily layer.
• Let it rest before serving. Freshly grated garlic is sharp and one-note right away; even 10 minutes softens its edge into the rest of the dip.
• This is deliberately a thinner dip, meant to be drizzled over grilled vegetables and bread rather than scooped thick; if you want it thicker, use strained yoghurt instead.
• It keeps for 2 days in the fridge, though it’s best made fresh since the herbs discolour slightly with time.

Ingredient substitutions

• Oregano can be dropped if unavailable; parsley alone is enough.
• A pinch of chili flakes adds heat for grilled meats or vegetables that can take it.
• A little grated lemon zest alongside the juice brightens it further.

From Christoph Mayer

Enjoyed this? Buy us a coffee ☕