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Yogurt Herb Dip from Nathan Turner’s I Love California

September 11, 2018 by Cathy Arkle 16 Comments

Lighten up your party with this refreshing Yogurt Herb Dip from “Nathan Turner’s I Love California” cookbook.

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

This farm girl from Iowa didn’t take long to adapt to the California entertaining lifestyle. Everything in California appears to be fresher, lighter, easier and more laid-back… just like this Yogurt Herb Dip served with crudités.

This recipe is from interior designer Nathan Turner whose style is synonymous with the easy glam of California living. Nathan is a regular entertaining expert on the Today Show, and author of Nathan Turner’s I Love California Cookbook.

Nathan Turner’s I Love California takes you on a journey up and down California Highway from the redwoods of northern San Francisco to the mountains of the Sierra Nevada to the beaches of Southern California. Lavish photographs capture the homes, people, and food of each unique location.

Part travel guide, part style guide, this is also an incredibly useful cookbook featuring 76 recipes which help make it so unique.

Meeting Nathan Turner

I recently met Nathan at a Melissa’s Produce media luncheon. He really impressed me with his laid-back, alluring style of entertainment. As soon as I got home I read the entire book. I am hooked. If you want to see his talk and demo, click here.

Nathan Turner from Nathan Turner's I Love California Cookbook

“Style goes beyond design and decoration. It is all-encompassing in one’s life… That includes a welcoming beautiful table and lots of delicious food to share with friends and family.” – Nathan Turner

According to Nathan, style doesn’t have to be fancy or extravagant. It is a matter of figuring out what style means to you and finding your own particular version, and that is the beauty of this book.

I was going to call this post How to picnic like Nathan Turner at the Hollywood Bowl because his book inspired a delicious evening there.

Here is how it came together – a beautiful and scrumptious picnic in a box at the Hollywood Bowl, with true California style. Thanks, Nathan, wish you could have been there!

Hollywood Bowl Box Picnic

For the table setting, I was going for Nathan’s blue “Chinoiserie Chic – Fancy Lady” look on page 22, which is a balance of exotic and elegant.

place setting from Nathan Turner's I Love California Cookbook

Photo: Victoria Pearson from Nathan Turner’s I Love California

Nathan feels that blue and white are neutral colors, so you can feel free to mix patterns and shapes and it won’t get too crazy. I couldn’t find any chinoiserie prints so I went with a paisley theme, which worked out to be pretty and a little fantastical as well.

place setting inspired by Nathan Turner's I Love California

I purchased 7/8 of a yard of fabric at Joann’s, and cut it into two 21″ x 32″ “bowl table-sized” tablecloths. I frayed the edges to keep it simple.

I had the Le Cadeaux Fleur De Lis melamine plates that I purchased at Distinctive Decor on hand (no. paper. plates. ever.) The napkins were a gift from Morocco – thanks, Kelly Cantley!

For the recipes, I chose to start with the light and yet full flavored Herbed Yogurt Dip and Crudities to go with my charcuterie plate. Even though we had limited space I wanted the arrangement to be pretty and full of vegetables that didn’t look like they were the standard prepackaged mix.

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

Baby vegetables always look great, and blanched sugar peas and asparagus are always a winner.

Leaving the tops on carrots and radishes makes them easy to dip.

Radish and Yogurt Herb Dip

Nathan’s Brussel Sprout Salad stands up perfectly to being made ahead.

brussels sprout salad from Nathan Turner's I Love California Cookbook

Brussels Sprout Salad pg. 79

I adapted the Leek & Asparagus Quiche into mini tart pans for easier Hollywood Bowl transport.

leek and asparagus quiche from Nathan Turner's I Love California Cookbook

Asparagus and Leek Quiche pg. 226

For dessert, I went with Nathan’s Great Grandma’s recipe for Mini Chocolate Cream Pies. I used mason jars instead of mini pie pans. I topped it with fresh whip cream and Cocoa Nibs right before serving.

mini chocolate cream pies from Nathan Turner's I Love California Cookbook

Mini Chocolate Cream Pies pg. 230

This is one happy group thanks to you, Nathan! Next time, you’ll have to join us!

Hollywood Bowl

Today’s Recipe: Yogurt Herb Dip

This recipe is easy to make and packed with fresh herbal flavor with just a hint of anchovy. Even if you don’t think you like anchovy, don’t leave it out, as it adds the unique umami flavor which makes this recipe special.

Cooking for your friends at the Hollywood Bowl is a great way to spend time together and enjoy great food.

“Food is the best way to get your loved ones together and show them you care” – Nathan Turner

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

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

Ingredients

  • 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

Instructions

  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.

Nathan gives you many tips that make entertaining easier throughout his book.

  • If you don’t know how to do a floral arrangement… pick a single flower.
  • If you’re not a great cook… set a beautiful table.
NT I Love California p 235

Boho Style –  Photo: Victoria Pearson from Nathan Turner’s I Love California

As Nathan says, “The recipes and decor here are inspired by my home state, but really it’s a state of mind.” Now, you can create this dreamy California lifestyle anywhere”.

I say, I adore Nathan Turner’s style and I look forward to creating my next California-inspired party.

…and then, she paused for thought.

Disclosure: This is not a sponsored post. I was given a copy of Nathan Turner’s I Love California to be inspired by. As always, all opinions are hopelessly my own.
Yum

Filed Under: Appetizers, Breakfast / Brunch, Fruit & Veggies, Healthy, Holiday, Party Food, Recipes, Snacks, Super Easy, Vegetarian Tagged With: Melissa's Produce, Nathan Turner, Nathan Turner's I Love California, Yogurt Herb Dip

Previous Post: « Orange and Spice Upside Down Cake – The Camp and Cabin Cookbook
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Reader Interactions

Comments

  1. Christina Conte

    September 11, 2018 at 12:45 pm

    I’ve got two open containers of labne in my fridge and am going to make this dip! Your Hollywood Bowl tablescape is outstanding, Cathy! I’m sure everyone around you must have been taking photos of it! You amaze me!

    Reply
  2. Cathy Arkle

    September 11, 2018 at 1:56 pm

    Thank you so much Christina! I love this recipe with labne. I have made this recipe three times in the last two weeks it is that good.

    Reply
    • Christina Conte

      September 17, 2018 at 8:29 pm

      Okay, I just made this and O.M.G! Yum!! I finally got green onions as I didn’t have any, and made it as is, except for the mint, and I LOVE it! Definitely going to be making this a lot in future. SO easy and I made a half batch in my new Vitamix mini container which is really fun! Thanks for another great recipe, Cathy! <3

      Reply
      • Cathy Arkle

        September 18, 2018 at 3:28 pm

        So glad you love it as much as I do. It works great in the Vitamix or Thermomix as well.

        Reply
  3. Sue

    September 12, 2018 at 9:18 am

    As always, your table and plating are stunning, and all the dishes sound amazing! Now I need to get Nathan’s cookbook too!! 🙂

    Reply
    • Cathy Arkle

      September 12, 2018 at 9:24 am

      Thanks Sue. Nathan’s book is full of gorgeous ideas and his recipes are spot on. A lot of the recipes are handed down from his Italian Grandmother so you know they are going to be good. 🙂

      Reply
  4. Nanette La Salle

    September 13, 2018 at 9:21 am

    Once again, an amazing post. Beautiful. Love!

    Reply
    • Cathy Arkle

      September 13, 2018 at 10:30 am

      Thank you! It always helps to have beautiful inspiration. 🙂

      Reply
  5. valentina maria kenney wein

    September 13, 2018 at 10:49 pm

    I love Nathan’s books! The dip sounds delicious and your table at the Hollywood Bowl is exquisite! What a lucky group of eaters. 🙂

    Reply
    • Cathy Arkle

      September 14, 2018 at 8:49 am

      Thanks Valentina! I just ordered Nathan’s first book and can’t wait to read it.

      Reply
  6. myimpkitchen

    September 15, 2018 at 8:53 am

    Beautiful pictures and what a lovely Hollywood Bowl table! Great tips about the blue and white. Such fun!

    Reply
    • Cathy Arkle

      October 8, 2018 at 10:07 am

      Thank you, the book is full of great tips!

      Reply
  7. Simones Kitchen

    October 7, 2018 at 9:45 am

    That looks delicious Cathy. I love simple dishes like that and Nathan’s book sounds like a winner (is he photographing his own book in that first picture? )

    Reply
    • Cathy Arkle

      October 7, 2018 at 10:21 am

      Yes, that is Nathan photographing the beautiful display Melissa’s Produce created. I thought it was a priceless moment.

      Reply
  8. sippitysup

    October 8, 2018 at 8:21 am

    Well, I love the title because I love California too. I betcha I’d love the recipes too. GREG

    Reply
    • Cathy Arkle

      October 8, 2018 at 10:12 am

      I really think you would Greg!

      Reply

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