Medi-Mexi Dip

Sometimes, I am so good, I even surprise myself.

Sure, I made an Animal Style grilled cheese. Yeah, I introduced the world to Kimchi Latkes. And I am extremely proud of my sweet and spicy Tabasco nuts. However, this may take the cake. Not just because it is so easy to make, but because the tastes are so complex. This condiment totally transforms everything it touches, elevating and enhancing it. I’m going to stop describing and start explaining, here:

Medi-Mexi Dip

Ingredients:

1 medium size (17.6 oz) container nonfat Greek yogurt

1 bunch scallions, washed and chopped entirely

1 tbsp. fresh dill, washed and chopped

1 jalapeno pepper, diced (remove the seeds if you are a total wimp)

1 tsp. each dried mint and oregano

1 tbsp. cilantro, washed and chopped

2 cloves garlic, smashed and pasted with salt

pepper to taste

Now, pay attention to this recipe. Try not to mess it up…

1. Put  all the ingredients in the yogurt container. Stir. Taste for seasonings.

2. Serve.

I know that you think this is a cop-out blog post, but it isn’t – I promise! It is what may be the world’s perfect condiment. This is the melding of 2 flavorful and vibrant cuisines – Mediterranean and Mexican.  This has the grassy flavor of dill, the sharpness of cilantro, the edge of the dried mint, and the citrusy heat of the jalapenos. The oregano, garlic, and scallions are all crossovers from both cuisines, bridging the worlds together and creating an entirely new and delicious flavor profile.  This lasts about a week in the fridge, the flavors getting stronger as they sit. Use this as a topping for grilled chicken or as a dip for sweet poato fries – it brings out the sweet flavor in anything it pairs with since it is so heady and savory. This is fabulous with tortilla chips, on burgers, or even spooned atop lettuce as a salad dressing.

What’s next? Greek Tacos? Turkish Enchiladas? Chile con Feta?

 Well, the very next thing is a spoon and my mouth.

That’s what she said.

Damn, I really am good.

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