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Tarragon-Yogurt Dip

This healthier sauce is the perfect accompaniment to dishes like steamed artichokes or as a crudite dip.

  • Prep:
  • Total Time:
  • Servings: 8
  • Yield: 1 cup

Source: Body+Soul, April/May 2007


  • 3/4 cup whole milk Greek yogurt
  • 1 teaspoon grated organic lemon zest
  • 4 teaspoons fresh lemon juice
  • 1 tablespoon finely chopped tarragon
  • 1 tablespoon finely chopped parsley
  • Coarse salt and ground pepper


  1. In a small bowl combine yogurt, lemon zest and juice, tarragon, and parsley. Season with salt and pepper.

Cook's Notes

Sauce will keep covered and refrigerated for several days.

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