Yogurt is a great base for dips because it is so versatile, like a blank canvas. You can add it to avocados for an ultra-creamy guacamole, use it tone down hot salsas and use it on its own, as I have done here, to showcase other flavors.
Like many yogurt dips, this one is incredibly easy to make. It has only a few ingredients and requires little more than a stir to bring it together, yet it as at least as satisfying as those "ranch-style" dips that often turn up at parties. It goes well with potato chips, pita chips, crackers and veggies.I'm not a huge fan of raw garlic in dips, so I chose to use garlic powder here. The very small amount imparts the dip with some depth, but using the powder also streamlines the "cooking" process for this recipe - and it's always nice to save a couple of minutes when you're preparing for a party. By all means go ahead and use the minced raw garlic for a stronger flavor.
Chive, Cilantro and Yogurt Dip
1 cup plain yogurt*
2 tbsp chives, finely chopped
1 tbsp cilantro, finely chopped
scant ½ tsp salt, to taste
¼ tsp garlic powder (or ½ minced garlic clove), to taste
Combine all ingredients in a medium bowl (doubling if you want more) and stir well, adding additional salt or garlic as desired.
Dip can be served right away, but is best after the flavors meld for a few hours, or overnight, in the fridge.
Note: You could make this with sour cream instead of yogurt, or with a mix, if you prefer. I always use Fage Total Greek Yogurt (any fat content) as it is thick, smooth and has a great flavor. If you don't have access to a thicker Greek-style yogurt, simply drain normal plain yogurt for about two hours through a cheesecloth (put the cheesecloth in a strainer over a large bowl, pour yogurt into cloth and let sit) to remove excess moisture.