Herby Feta and Yogurt Dip With Sumac
This tangy and creamy dip is the perfect appetizer for a warm summer evening outside, and it makes a nice condiment for grilled meats and veggies, too. Fresh green herbs brighten up the salty feta, and sumac gives it another layer of flavor and a gorgeous pop of color. Choose a feta in brine over vacuum-packed, if you’ve got the option. Feta varies a lot in salt content, so you won’t see a measured amount of salt here; just taste the dip and add a bit if you think it needs it.
- Serves: 6 persons
- 1cup full-fat Greek yogurt
- ¾cup crumbled feta cheese (about 130 grams)
- 1tablespoon lemon juice
- 3tablespoons chopped fresh parsley, plus more for serving
- 2tablespoons chopped fresh mint, plus more for serving
- 2tablespoons thinly sliced scallions, plus more for serving
- 2teaspoons dried sumac, plus more for serving
- Salt, to taste
- Olive oil, for serving
- Pita chips or crudités, for serving
Step 1Add the yogurt, feta and lemon juice to the bowl of a food processor. Purée the mixture until smooth, about 2 minutes. Add the parsley, mint, scallions and sumac, and pulse a few times just to combine.
Step 2Transfer the dip to a bowl, cover and refrigerate for at least 1 hour before serving.
Step 3Just before serving, give the dip a good stir and add salt to taste, if necessary. Top the dip with a drizzle of olive oil and sprinkle with additional parsley, mint, scallions and sumac. Serve with pita chips or crudités. Store leftovers, covered, in the fridge for up to 3 days.