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Chef Eric Ripert teaches us how to make vegetables the star of the plate.
The Turkish egg dish called menemen gave us the idea for this dip. For ease, we use canned green chilies, but the olives should come from a jar or the supermarket olive bar because canned olives tend to lack flavor. This recipe is easily doubled if you’re serving a crowd.
cup plain whole-milk or low-fat Greek yogurt
cup lightly packed fresh dill, finely chopped
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