Yogurt Dip with Crudites and Chips
A no-cook, crowd-pleasing dip served with colorful, crunchy vegetables.
- Total Time:
- Servings: 8
Photography: Aya Brackett
Source: Martha Stewart Living, December 2016
- 4 cups Greek yogurt
- 2 tablespoons zaatar, plus more for serving
- 1 small clove garlic, grated on a Microplane zester (1/2 teaspoon)
- Kosher salt
- Extra-virgin olive oil, for drizzling
- Crudites (such as endive, fennel, cauliflower, and broccolini) and vegetable chips, for serving
Combine yogurt, zaatar, and garlic; season with salt. Transfer to a serving bowl; drizzle with oil and sprinkle with more zaatar. Serve, with crudites and chips.