Description
A refreshing and flavorful Garlic Greek Yogurt Dip topped with oven-roasted little tomatoes, perfect as a healthy appetizer or snack served with pita bread.
Ingredients
Scale
Roasted Tomatoes
- 1 small package little tomatoes (grape, cherry, etc.)
- Olive oil (about 1 tablespoon, plus extra for drizzling)
- Garlic powder (to taste)
- Salt & pepper (to taste)
Greek Yogurt Dip
- 2 cups Greek yogurt
- 1 tablespoon parsley (chopped finely)
- 1 tablespoon mint (chopped finely)
- 1 tablespoon basil (chopped)
- 1 tablespoon red onion (chopped finely)
- 2 tablespoons cucumber (finely diced)
- 2-3 cloves garlic (minced)
- Salt & pepper (to taste)
Serving
- Pita bread (optional, for serving)
Instructions
- Roast the tomatoes: Preheat your oven to 375°F (190°C). Place the little tomatoes in a baking dish, drizzle with about 1 tablespoon of olive oil, and toss with garlic powder, salt, and pepper to taste. Bake for 30 minutes until the tomatoes are soft and blistered.
- Prepare the yogurt dip: While the tomatoes are roasting, scoop the Greek yogurt into a mixing bowl. Finely chop parsley, mint, basil, red onion, and dice cucumber, then add all to the yogurt. Mince the garlic cloves and mix in as well. Season with salt and pepper and stir thoroughly to combine all flavors.
- Cool the roasted tomatoes: After removing the tomatoes from the oven, allow them to cool for about 5 minutes to prevent the yogurt from warming up too much when combined.
- Assemble and serve: Drizzle some olive oil over the prepared yogurt dip. Spoon the roasted tomatoes on top of the yogurt. Serve immediately, optionally accompanied by warm pita bread for dipping.
Notes
- You can adjust garlic powder and minced garlic quantities according to your taste preference.
- Use fresh herbs for the best flavor impact.
- If you prefer a spicier dip, add a pinch of chili flakes to the yogurt mixture.
- This dip can be served chilled or at room temperature depending on your preference.
- Pita bread is optional but adds a traditional complement to the dip.
