📝 About This Recipe
Transport your palate to the windswept landscapes of Iceland with this silky, protein-packed Skyr dip. Unlike traditional yogurt, Skyr offers a naturally thick, creamy texture and a mild tang that provides the perfect canvas for a vibrant bouquet of fresh dill, chives, and mint. Finished with a hint of bright lemon zest and premium olive oil, this spread is a refreshing, sophisticated alternative to heavy mayonnaise-based dips.
🥗 Ingredients
The Dairy Base
- 2 cups Plain Icelandic Skyr (full-fat or 2% preferred for creaminess)
- 1/4 cup Sour Cream or Crème Fraîche (adds a subtle richness to the lean Skyr)
Fresh Aromatics & Herbs
- 3 tablespoons Fresh Dill (finely chopped, stems removed)
- 2 tablespoons Fresh Chives (thinly sliced into rounds)
- 1 tablespoon Fresh Mint Leaves (minced)
- 1 clove Garlic (grated into a fine paste)
- 1 Lemon (zested and juiced)
- 1 small Shallot (very finely minced)
Seasoning & Finish
- 2 tablespoons Extra Virgin Olive Oil (high quality, for drizzling)
- 1/2 teaspoon Flaky Sea Salt (plus more to taste)
- 1/4 teaspoon Freshly Ground Black Pepper (white pepper also works well)
- 1/2 teaspoon Honey (to balance the acidity)
For Garnish
- 2 Radishes (sliced into paper-thin rounds)
- 1 pinch Edible Cornflowers or Microgreens (optional for a professional touch)
👨🍳 Instructions
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1
Begin by placing the Skyr and sour cream in a medium-sized chilled mixing bowl. Using a silicone spatula, fold them together until the texture is completely smooth and uniform.
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2
Prepare your fresh herbs. Ensure the dill, chives, and mint are washed and thoroughly dried before chopping; wet herbs will turn into a paste rather than clean flecks.
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3
Mince the shallot as finely as possible. If you prefer a milder onion flavor, soak the minced shallots in ice water for 5 minutes, then drain and pat dry.
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4
Grate the garlic clove directly into the bowl using a microplane. This ensures the garlic flavor is distributed evenly without any harsh bites.
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5
Add the lemon zest and 1 tablespoon of the lemon juice to the Skyr mixture. The acidity will instantly brighten the dairy.
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6
Fold in the chopped dill, chives, and mint. Stir gently to incorporate so you don't bruise the delicate herbs.
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7
Drizzle in the honey and add the salt and pepper. The honey doesn't make it sweet; it simply rounds out the sharp edges of the lemon and Skyr's natural lactic acid.
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8
Taste the spread. If it feels too thick, add another teaspoon of lemon juice or a splash of olive oil to reach your desired consistency.
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9
Cover the bowl with plastic wrap and refrigerate for at least 30 minutes. This 'resting' period allows the oils from the herbs and garlic to infuse into the Skyr.
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10
When ready to serve, transfer the dip to a shallow serving bowl. Use the back of a spoon to create a decorative swirl or 'well' in the center.
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11
Generously drizzle the extra virgin olive oil into the swirls and top with the radish slices, extra herb sprigs, and a final sprinkle of flaky sea salt.
💡 Chef's Tips
If Skyr is unavailable, you can substitute with thick Greek yogurt, though the flavor will be slightly more acidic. Always use fresh herbs; dried herbs lack the vibrant chlorophyll and aromatic punch needed for this cold dip. For a smoky twist, add a pinch of smoked paprika or a teaspoon of minced chipotle in adobo. To make it ahead of time, store in an airtight container for up to 3 days, but add the fresh garnish just before serving to prevent wilting. If your Skyr has excess liquid (whey) on top, strain it through a coffee filter for 10 minutes before starting for an ultra-thick spread.
🍽️ Serving Suggestions
Serve with warm, toasted rye bread or sourdough crisps for an authentic Nordic experience. Pairs beautifully with a crisp, dry white wine like a Sauvignon Blanc or an iced Aquavit. Use it as a sophisticated crudité dip with heirloom carrots, cucumber spears, and blanched asparagus. It makes an excellent accompaniment to smoked salmon or pan-seared trout. Dollop over roasted baby potatoes for a light and healthy side dish.