Cheesy garlic yogurt dip
16oz Stonyfield nonfat plain Greek yogurt
5 cloves garlic
Small handful fresh tarragon
Small handful fresh chives
1 cup shredded mild cheese (I used goat gouda)
Salt, pepper, and smoked paprika, to taste
1/3 cut unsalted cashews (not roasted)
- Preheat oven to 425 degrees
- Wrap garlic in parchment paper, and then wrap in aluminum foil
- Bake garlic at 425 for 45 minutes
- Remove and let cool to room temperature
- Mince herbs and set aside.
- Melt cheese in a microwave safe bowl (Heat on medium power for 15 second intervals, stirring in between each interval. Repeat until fully melted.)
- In a blender, combine Stonyfield yogurt, melted cheese, garlic, herbs, and cashews. Add salt, pepper, and smoked paprika to taste, and then blend on high until smooth.
- Transfer the mixture to a serving dish, garnish with more paprika, and then allow it to set in the refrigerator for an hour!
- When you're ready to enjoy the dip serve cold and pair it with your favorite Late July chips!
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