Veg and Dip, a classic

This recipe was inspired by Jean Kwok’s novel, Searching for Sylvie Lee.

In my experience, fresh cut veg, alongside a bowl of herbed yogurt or sour cream, has been a popular, and almost expected, part of many an appetizer tables’ offerings. It’s easy to put together, and if you can do so a few hours ahead, or the day before your gathering, the flavours have even longer to marry and intensify the flavour of the herbs. If you have fresh herbs on hand, great! And if you don’t, dried herbs work really well. In this dip, I used both.

Prep time: 30 minutes (+ time for the dip to develop)

Serves: 10-12 people

Ingredients for the dip

  • 500ml (2 cups) full fat Greek yogurt
2 cloves fresh garlic, crushed
  • 1 Tbsp dried dill
  • 1 Tbsp fresh thyme, from 4-5 sprigs
  • Juice of half a lemon
  • Freshly ground black pepper to your taste


Combine all ingredients for the dip in a small mixing bowl, mix well, and set aside in your fridge for a few hours; overnight is even better. Take the dip out of the fridge 20 minutes before serving and serve with a selection of freshly prepared “dippable” vegetables such as carrots, celery, broccoli, red/green/yellow peppers, cauliflower, zucchini, green beans, cherry tomatoes…. Quantities to be determined depending on your number of guests.

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