In our little town, Devin and I rotate between the dive-y street taco place, a pho restaurant, the occasional pizza, and a little Greek place. And when we go to the Greek place, we order real food which is cute because all we really do is eat warm pita bread and Greek Yogurt Dip.
This is a little different from Tzatziki (which I also love very, very much, so I hope no one accuses me otherwise); Tzatziki has a strong dill and cucumber flavor profile whereas this one can be very savory and simple or it can be loaded up with things in your fridge and spices in your cupboard. It’s also a bit thicker, more like a spread than a dip, especially if you strain the yogurt first. But the really great thing is that you can customize it however you want. It’s actually a really great way to use our Our Best Bites olive oils (I actually used our lemon oil in this particular batch). Love capers? Can’t get enough garlic? Have mint growing like crazy in your garden? This dip is perfect for a) cleaning out your fridge and also b) building on Middle Eastern flavor profiles that you love. You’re going to need some plain Greek yogurt (I looooove Fage brand–I very much prefer 2% or whole, but I suppose you can use fat free if you must). You’ll also need some fresh lemon juice and kosher salt, plus any additional mix-ins or toppings that you want (check the notes below).
If you’d like, drain the yogurt in a sheet of cheese cloth for 1-2 hours. You don’t have to do this. I almost never do. Place in a serving dish and stir in lemon juice and salt. Drizzle with extra virgin olive oil and add a few cracks of freshly ground black pepper. Add any additional toppings (see the notes below) and enjoy!
