We’re smack in the middle of January and I don’t even know how that happened. Wasn’t it just New Year’s Eve? Time is clearly not on my side. But I’m very excited about 2014. It’s a new year, a clean slate, an empty page that holds so much possibility. What do I want from this year? It’s a hodgepodge of big and small: more adventure, less time in front of the computer, comfortable short boots, better skin, more hikes! And as I already mentioned in my last post, lots of soup.
If time is running away from me, it is at least getting me closer to knocking off one of my travel must-dos: visit New Orleans! We were lucky to snag a fantastic deal on air fare and will spend 10 days at the end of January and into February in the Big Easy. I’m excited and also a little confused since the weather there is a little wonky at the moment. Cold, cold nights (even colder than our Vancouver winters) with some afternoons that reach temperatures of a standard Vancouver summer. How is a girl supposed to pack – especially since we’re hoping to travel with only a carry-on bag. We’re renting an apartment in the Bywater neighbourhood and plan on walking and biking most everywhere. Tips, suggestions on where to eat, drink, enjoy are more than welcome in the comments! Thanking you in advance.
If there’s another thing that we all can use more of is raw vegetables and the incentive to eat them. Lo and behold, this crazy delicious dill yogurt dip! I made it for our Boxing Day open house and it was well-appreciated. It has a ton of flavour – bright with lemon and herbs and tangy from the yogurt. And it’s thick so it won’t slide off your carrot stick. It even has the stamp of approval from 2 very rambunctious small boys, so there you are. A dip of the gods!
So, if your resolution was to eat more vegetables, you can’t go wrong with this tasty little number. Enjoy!
dill yogurt dip for vegetables
This is a very versatile dip and a crowd favourite. In the past, I’ve used a mixture of half sour cream and half yogurt, but since I rarely have sour cream in the house, I’m firmly rooted in Camp Yogurt. It’s delicious either way. Adjust the fresh herbs to whatever you’ve got on hand, though I love the big hit of dill in this version. Multiplies easily for a crowd.
1 c greek yogurt
2 T red onion, minced
1 T freshly squeezed lemon juice
1 large clove garlic, minced
zest from 1 lemon
1/2 – 3/4 t kosher salt
1 t aleppo pepper (or 1/4 – 1/2 t cayenne pepper)
2 T fresh dill, minced
1 T fresh parsley, minced
a few drops of hot sauce, optional
Combine all ingredients and adjust seasoning if needed. Refrigerate for 1 hour to allow flavours to blend. Serve with plenty of fresh vegetables, crackers and pita bread.