Chive Yogurt Dip… and BONUS Recipe: Kebabs!

The inspiration for these recipes are my kids!  They will eat anything with a dip!  They will also eat anything that looks fun on a stick!  This yogurt chive dip has freshly chopped chives from the garden – it is so delicious!  I also love that my kids are dipping their favourite foods into a dip with minimal ingredients and no preservatives.  Parenting win!



3/4 cup of plain Greek Yogurt
2 Tbsp freshly chopped chives
2 cloves of garlic, finely chopped
1 Tbsp lemon juice
Dash of salt

1 lb. ground chicken
1 lb. ground turkey
1/2 cup rolled oats
1 egg
1/2 sweet bell pepper (any colour)
1 small onion
1 clove of garlic
1 tsp smoked paprika
1 tsp Italian seasoning
1 tsp garlic powder
Dash of salt and pepper


To make the dip:  In a bowl, combine the yogurt, chives, garlic, and lemon juice.  Stir well.  Cover, and keep in the fridge.  This dip will keep up to 5 days in the fridge – but it won’t last that long!  Use it as a dip for anything!  My kids love it with veggies, crackers, and meat kebabs.  It also makes a great spread on a pita or sandwich.

To make the meat kebabs:  Preheat oven to 375 F.  In a mini food processor, add the bell pepper, onion and garlic clove.  Process until everything is finely chopped, almost like a paste.  Add the mixture to a bowl, along with the turkey, chicken, egg, oatmeal and spices.  Mix together with your hands.  Take a small handful of the meat mixture and work it around a bamboo skewer (I soak the skewers in water first to prevent them from burning while they cook).  Repeat until you have used all of the meat mixture – this recipe usually makes 12-14 skewers.  Place the kebabs on a lined baking sheet, and cook in the oven for about 25 minutes (I flip them halfway through).  Serve with Yogurt Chive Dip and enjoy!