Greek Yogurt Dip

I had a version of this dip at Margaret and Franco’s home at one of their parties and decided to try out this version for my entertainment offering. I have served it for book club and large parties and have been asked for the recipe by several people.

Hands-on time: 10 minutes

Yield: 2 cups


  • 2 cups plain greek yogurt
  • 2 cloves garlic
  • 1 teaspoon salt
  • 1 tablespoon Zatar or Kirkland’s Organic no-salt seasoning for garnish
  • 1 tablespoon sumac powder for garnish
  • Drizzle of olive oil for garnish


  1. Peel garlic and mash it into a paste by sprinkling salt over it and pressing down on and spreading out the garlic with the side of a knife. Alternatively, use a mortar and pestle to beat the garlic into a pulp by sprinkling the salt over the cloves.
  2. Mix the garlic and salt paste into the yogurt and stir well.
  3. Put the yogurt into a serving dish.
  4. Using the back of a spoon, make a well in the center of the yogurt and fill it with the olive oil.
  5. Sprinkle the dish with either the Zatar or the no-seasoning salt and the sumac.
  6. Serve with pita chips or crispy bread chips.

Note: You could convert this into a Tzatziki dip with the addition of an English cucumber that had been seeded, shredded, and squeezed out (to remove water) to the yogurt and garlic mixture. Follow Steps 3 – 6 thereafter.

Written by Anju Kapur of Anju’s Table. All content and images on this site are copyright protected. Please do not use any of my images without my permission. Should you wish to share this recipe on your site, please add a link to this post as the source.

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