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Under 30 Minutes

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


  1. 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.

Cook's Notes

Blanching cauliflower and broccolini in generously salted boiling water for 30 seconds, then shocking them in an ice-water bath until cold, improves their texture and intensifies their color.

Reviews Add a comment

  • MS112693233
    27 JUN, 2017
    Love this idea for using za'atar. I've been putting it on everything lately! It's hard to find za'atar at the grocery stores in my area, but luckily there are great choices online. I get mine from price is great and the quality is top notch.