Ryla Recipe

Combine dairy

In a medium mixing bowl, whisk together 1 cup Greek yogurt, 1/2 cup sour cream and 2 tablespoons mayonnaise until smooth and uniform. The mixture should be thick but pourable when thinned.

Whisk in 2 tablespoons cold water, one tablespoon at a time, until the base loosens slightly to a creamy but scoopable consistency.

Finely chop 2 tablespoons parsley, 1 tablespoon dill, slice 1 tablespoon chives, and mince 1 tablespoon green onion. Add all the herbs to the bowl with the base concentrate.

Gently fold the herbs into the base until evenly distributed, taking care not to bruise the herbs (fold rather than vigorously stirring).

Add 1 teaspoon grated garlic, 1 teaspoon lemon zest, and 1 teaspoon lemon juice to the mixture.

Season with 3/4 teaspoon kosher salt and 1/2 teaspoon freshly ground black pepper. If you prefer a touch of sweetness to balance the lemon, stir in 1/2 teaspoon honey or agave.

Taste and adjust: add an additional 1/4 teaspoon salt or more lemon juice in 1/4 teaspoon increments if needed. The final flavor should be bright, slightly tangy, and well-seasoned.

Cover the bowl tightly with plastic wrap or transfer the mixture to an airtight container.

Refrigerate for at least 1 hour (preferably 2–4 hours) to allow the flavors to meld. For best results, chill overnight.

Before serving, give the Ryla a final stir. Drizzle 1 teaspoon extra-virgin olive oil over the top and sprinkle 1/4 teaspoon smoked paprika if using.

Garnish with 1 tablespoon microgreens or extra chopped chives. Serve chilled.

Use Ryla as a versatile spread or dip: serve with crudités, potato chips, toasted pita, as a sauce for grilled fish or chicken, or spread on sandwiches and burgers.