Go Back
Yogurt Herb Dip from Nathan Turner's I Love California Cookbook

Yogurt Herb Dip and Crudites

Nathan likes crudité platters to look rustic, so leave the tops of radishes, carrots, and cherry tomatoes. No matter what you are serving, remember to vary height, color, and texture, and you’ll always end up with a lovely display worthy of a still life.

Author Nathan Turner


  • 1 clove garlic
  • 1/4 cup (13 g) fresh mint leaves, packed
  • 1/4 cup (13 g) fresh flat-leaf parsley leaves, packed
  • 1 green onion chopped
  • 1 anchovy
  • 2 cups (480 ml) plain greek yogurt
  • 1 teaspoon lemon juice
  • 1/2 teaspoon salt plus more for salted water
  • 1/2 teaspoon hot pepper sauce
  • 1/2 cup (55 g) green beans, trimmed
  • 1/2 cup (70 g) asparagus, woody ends trimmed
  • 10 radishes with tops cleaned
  • 10 baby carrots with tops cleaned
  • 14 cherry tomatoes
  • 1 heart celery including leaves. cut into sticks
  • 1 endive leaves separated


  1. In a food processor, combine garlic, mint, parsley, green onion, and anchovy, then pulse to chop. Add yogurt, lemon juice, salt, and hot pepper sauce, and puree the dip until smooth. Refrigerate for 1 hour before serving.

  2. Prepare an ice bath in a large bowl and set aside. Fill a large pot with salted water and bring to a boil. Blanch and shock green beans and asparagus. Serve dip with chilled vegetables—such as radishes, baby carrots, cherry tomatoes, celery heart, and endive—on a large platter.