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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.

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