Greek Yogurt with Lemon Vinaigrette Dip
Cheryl’s Note: A bold pool of lemon vinaigrette adds a sunny hue to a bowl of yogurt, creating a dip with two colors, two textures, and two flavors. I ate a version of it in the morning at a small Israeli inn called Pausa. Excerpted from Yogurt Culture, © 2015 by Cheryl Sternman Rule.
- 2 cups plain Greek yogurt, preferably whole-milk
- 1/4 cup extra-virgin olive oil
- 2 tablespoons fresh lemon juice
- Kosher salt and freshly ground pepper
- 1 tablespoon pine nuts, lightly toasted in a dry skillet
- 1/4 teaspoon za’atar, or a few leaves fresh parsley, chopped*
- Warm whole-wheat pita triangles, for serving
Adapted from hereandnow.wbur.org
MAKE. In a large bowl, beat the yogurt until light and smooth. Scrape it into a shallow, wide serving bowl and smooth with the back of a spoon to create a wide indentation. In a small bowl or liquid measur¬ing cup, whisk the oil and lemon juice until emulsified; season well with salt and pepper. Pour the vinaigrette over the yogurt so it floods the indentation. Sprinkle with the pine nuts and za’atar or parsley. Taste, adding a bit more salt, if desired. Serve with warm pita.
*Za’atar is a type of wild thyme often mixed with sumac (a brick-red, sour spice), salt, and sesame seeds. Look for it in Middle Eastern markets.