Your email address is required to begin the subscription process. We will use it for customer service and other communications from Milk Street. You can unsubscribe from receiving our emails at any time.
Check out our latest issues.
Creamy yogurt provides the base for bold dips built from just a few ingredients
Tomato–Green Olive Yogurt Dip with Fresh Dill
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.
¾
Cup
Tip
Don’t use nonfat Greek yogurt. Its flavor is too lean and its texture too chalky to make a creamy, full-flavored dip.
15 minutes
Ingredients
-
½
cup plain whole-milk or low-fat Greek yogurt
-
¼
cup lightly packed fresh dill, finely chopped
Pardon the interruption
You need to be a Milk Street Digital Member to see the full recipe
JOIN MILK STREET DIGITAL & PRINT
12 WEEKS FOR JUST $1
and get access to all of our recipes and articles online, as well as in print.
GET DIGITAL & PRINT