Ingredients
2 cups packed fresh mint leaves
1 cup packed fresh dill
1/2 jalapeno, seeded and chopped
1/2 cup plain whole-milk yogurt (not Greek)
1/2 teaspoon ground cumin
1 tablespoon fresh lime juice
Kosher salt
1/4 cup extra-virgin olive oil
Preparation
In a food processor or blender, puree mint, dill, jalapeno, yogurt, cumin, lime juice, 1/2 teaspoon salt, and 2 tablespoons water. With motor running, stream in oil. Serve immediately, or refrigerate, covered, up to 1 day.
