Verdolagas and Yogurt Dip

September 10, 2015

Verdolagas and Yogurt Dip

This refreshing dip very much ressembles the Greek tzatziki, except you replace the cucumbers with verdolagas.

1 tub (12-oz) Greek yogurt ot strained yogurt

1 bunch verdolagas – traditionally, only the leaves are used but if the stems are soft you can chop the whole bunch including the stems

2 cloves garlic, finely minced

Juice of half a lemon

Salt and pepper to taste

Chile flakes

Mix together yogurt, verdolagas, garlic, lemon juice, and add salt and pepper to taste. Sprinke with chile flakes for garnish. Serve with bread or pita bread. You can also water it down a little and use it as a sauce wirh grilled meats or vegetables.

One Response to “Verdolagas and Yogurt Dip”

  1. Amanda S. Says:

    I made this last night and I thought it was quite good. However, I decided to throw the whole batch in the blender and it made a really yummy green goddess dressing.

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