Newnan
Pesto Yogurt Dip
Pesto Yogurt Dip
Branch & Vine
Hor d'oeuvres
Tasty Pesto Yogurt Dip
Ingredients
- 1/2 cup whole buttermilk
- 1/4 teaspoon B &V Garlic Medley Sea Salt
- 2 ounces Parmigiano-Reggiano cheese, finely grated (about 1/2 cup)
- Finely chopped chives (optional)
Directions
- Place the garlic clove in a mini food processor and process until finely chopped. Add the fresh basil leaves and pulse until finely chopped.
- Add the yogurt, buttermilk, and salt to the processor and pulse until well combined. Add the grated cheese and pulse just until combined.
- Transfer the dip to a serving bowl and sprinkle with chives if desired. Serve immediately or refrigerate until ready to serve. Enjoy your delicious pesto yogurt dip!