Summer is the time of the year when we try to avoid turning on the oven. We love simple recipes that can be eaten cold or at room temperature. So this week we’ve got a very unique dip for you. It’s great to bring to a summer barbecue or picnic. It also makes for a wonderful lunch, spread over toasted bread with some sliced cucumber on top.
We are making a yogurt and herb dip, with dakos rusks and walnuts! The inspiration for this recipe is from the book Herbs in Cooking by Maria and Nikos Psilakis.
We are using our walnuts and dakos rusks, which both add depth and texture to this dip. You can grind them until they resemble coarse sand, or alternative you can crush them with your hands, adding more texture to this dip.
This dip is packed with fresh and dried herbs. We love fresh parsley, together with dried oregano, but feel free to play around with different herbs. Definitely use our 21°C Olive Oil with Walnuts, Fennel, Rosemary & Oregano, which pairs perfectly with the dip’s flavours.
Makes one large jar
100g dakos rusks
50g walnuts
1 clove of garlic
small bunch of fresh parsley
250g yoghurt
1 tsp dried basil
1 tsp dried oregano
2 tbsp apple cider vinegar
4 tbsp walnut oil, plus more for serving
2 tbsp water
salt, pepper
In a blender or using your hands grind or crush the dakos rusks and walnuts.
Grate the garlic and finely chop your parsley.
In a large bowl mix the yoghurt with the dried basil and oregano. Add the ground dakos and walnuts, parsley and garlic. Stir well. Add the vinegar and walnut oil, and a few splashes of water to loosen up the mixture (if needed). Taste and adjust for seasoning.
Let the dip stand for a couple of hours before serving so that the flavours develop. Serve with more walnut oil.
