A no-cook, crowd-pleasing dip served with colorful, crunchy vegetables.
Combine yogurt, zaatar, and garlic; season with salt. Transfer to a serving bowl; drizzle withoil and sprinkle with more zaatar. Serve, with crudites and chips.
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.