Veggie trays are a great way to feed a crowd with mega munchies, and there is no guilt because you are loading up your loved ones with plenty of fresh vegetables! This recipe for a Greek Yogurt Dip with Grilled Herbs will add a new dimension of flavor to the typical "veggies and ranch" while also adding the great nutritional benefits in Greek yogurt of probiotics and protein. It takes just a few minutes to prepare and makes a batch big enough to feed your hungriest crowd. Serve alongside your favorite fresh vegetables and even your pickiest meat-ivores will be loading up their plates with the green stuff.
Greek Yogurt Dip with Grilled Herbs
Prep Time: 5 minutes
Cook Time: 15 minutes
Serves: 6-8 as an appetizer
Recommended Pellets: Oak, Pecan, or Hickory
1 cup plain Greek yogurt
1 small bunch of fresh flat leaf parsley, dill, and chives
1 teaspoon coarse kosher salt
1/2 teaspoon freshly ground black pepper
1/4 teaspoon crushed red pepper flakes
1/4 teaspoon garlic powder
Start the Traeger grill on Smoke with the lid open until the fire is established (4-5 minutes). Place the herb bunches on the grill grate along with the sliced onion (we used a Frogmat) to prevent the onions from falling through the grate, but you could also use Traeger's Grilling Basket).
Close the lid and smoke for 15-30 minutes depending on how much smoke flavor you like. The leaves will look slightly wilted.
Pull the leaves off of the pasley and dill and place the entire chive chutes in a food processor. Add all of the other ingredients.
Pulse until herbs and yogurt and fully combined.
Transfer to a serving bowl and keep chilled until ready to serve.