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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
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