Edit Recipe
Use simple fields so recipes are quick to save on mobile.
Name
Type
APPETIZER
BREADS
BREAKFAST
DESSERT
DINNER
DRINKS
SALAD
SANDWICH
SAUCES & DRESSINGS
SIDE
SOUP
Servings
Author
Source
Ingredients
Add item
PRODUCE
DAIRY
PROTEIN
PANTRY
SPICES
FROZEN
BAKERY
OTHER
×
PRODUCE
DAIRY
PROTEIN
PANTRY
SPICES
FROZEN
BAKERY
OTHER
×
PRODUCE
DAIRY
PROTEIN
PANTRY
SPICES
FROZEN
BAKERY
OTHER
×
PRODUCE
DAIRY
PROTEIN
PANTRY
SPICES
FROZEN
BAKERY
OTHER
×
PRODUCE
DAIRY
PROTEIN
PANTRY
SPICES
FROZEN
BAKERY
OTHER
×
PRODUCE
DAIRY
PROTEIN
PANTRY
SPICES
FROZEN
BAKERY
OTHER
×
Prep Notes (one per line)
Lemons - juice Scallions - chop white and green parts Mint - chop Dill - mince — precision is optional right up until it absolutely is not.
Instructions
Place the scallions, mint, dill, red pepper flakes, 1 tbl lemon juice and 1 tbl olive oil in the bowl of a food processor or blender and puree until it's a coarse paste. Add the yogurt, 1 tsp kosher salt and 1/2 tsp of pepper and pulse until combined. Transfer to a bowl, cover, and refrigerate for a few hours to allow the flavors to develop before serving, while resisting the deeply human urge to fuss with it nonstop.
Cancel
Save changes
Recipes
Favorites
Grocery
