Herb & Citrus Poultry Lemon Yogurt Dip
Method
No-Cook
Chill Time
Overnight
Yield
1½ Cups
Ingredients
Pine & Pepper Spices
1½ tsp.
Herb & Citrus Poultry Rub
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- 1 cup Plain Greek yogurt
- ½ cup Mayonnaise
- 4½ tsp. Lemon zest, grated
- ¾ tsp. Fresh chives, minced
- To taste Salt and pepper
Directions
-
1
In a small bowl, stir the Greek yogurt, mayonnaise, Herb & Citrus Poultry Rub, lemon zest, and chives together until smooth and uniform.
-
2
Season with salt and pepper to taste.
-
3
Cover and refrigerate overnight so the citrus and herbs have time to bloom into the yogurt. Makes about 1½ cups.
-
4
Serving suggestions: Use as a dip for kettle chips or raw vegetables, set out alongside grilled chicken skewers, or thin with a splash of olive oil to drizzle over roasted potatoes.
