Chef Todd Knoll
I don’t typically publish other cooks’ recipes on this blog, but find myself enjoying the creative yet simple dishes of Chef Todd Knoll of Jordan Winery in Healdsburg, CA. Thought I’d share his Greek Goddess Dip that can be served as a salad dressing or as a dip with crudités.
Ingredients:
- 3/4 c. plain Greek yogurt
- 1/4 c. sour cream
- 1/4 c. chopped parsley leaves
- 1 tbsp. shredded (chiffonade) mint
- 1 tbsp. chopped dill
- 1/2 tsp. crumbled dried leaf oregano
- 1 tbsp. fresh lemon juice
- 1 tbsp. drained chopped capers
- Salt and pepper to taste
- Drizzle of olive oil (as a garnish, just before serving)
Directions:
Whisk together yogurt, sour cream, all herbs, lemon juice and capers in a bowl. Season, cover and refrigerate until ready to serve.
To view a video from Jordan Winery that offers serving suggestions for the dip, click here.
Dear Veronique:
Thank you again for sharing Nitsa and Todd’s recipe and video. It’s a pleasure following you on Twitter! I also lived in South Florida years ago (1994-2001).
Cheers,
Lisa