Think of this as an elegant sour cream and onion dip, with plenty of fresh herbs and the benefit of punchy capers. If you've got them in your pantry, a generous pinch of sumac or nigella seeds are a welcome addition. Other fresh herbs, such as tarragon, thyme or cilantro, are nice, too.
If there's room on the grill, warm a few flatbreads and cut them into triangles for serving. If not, a bag or two of sturdy potato chips (preferably with ridges) is ideal.
Use leftovers as a sandwich spread or burger topping, or thin it with a little lemon juice and use as a sauce for grilled chicken or fish.
The dip can be refrigerated up to 5 days.
Dill and Mint Yogurt Dip
2 cups plain Greek-style yogurt (preferably full-fat) 1/2 cup chopped fresh dill 1/4 cup chopped fresh chives 1/4 cup chopped fresh mint 1 teaspoon finely grated zest and 2 tablespoons juice from 1 lemon, plus more as needed 2 tablespoons extra-virgin olive oil 1 teaspoon kosher salt, plus more as needed 1/8 teaspoon freshly ground black pepper 1/4 cup capers, plus more for serving Toasted or grilled flatbread, cut into wedges, for serving Potato chips, especially sturdy or ridged, for serving
Stir together the yogurt, dill, chives, mint, lemon zest and juice, oil, salt, pepper and 1/4 cup of the capers in a medium bowl. Taste and add more salt and/or lemon juice, as needed.
Scatter extra capers on top, and serve with flatbread or potato chips.
Nutrition information per serving:
Calories: 60; Total Fat: 5 g; Saturated Fat: 2 g; Cholesterol: 5 mg; Sodium: 230 mg; Total Carbohydrates: 2 g; Dietary Fiber: 0 g; Sugars: 2 g; Protein: 4 g.