Tomato–Green Olive Yogurt Dip with Fresh Dill
Inspired by the Turkish scrambled egg dish menemen, we use yogurt as our base for a cooling dip with power flavors (olives, chilies) and summer freshness (tomatoes, dill). OR Inspired by the Turkish egg dish menemen, this dip sees big flavor from powerhouse ingredients like green olives, fresh dill, scallions and green chilies.
- Makes¾ Cup
- Cook Time15 minutes
The Turkish egg dish called menemen gave us the idea for this dip. For ease, we use canned green chilies, but the olives should come from a jar or the supermarket olive bar because canned olives tend to lack flavor. This recipe is easily doubled if you’re serving a crowd.
Don’t use nonfat Greek yogurt. Its flavor is too lean and its texture too chalky to make a creamy, full-flavored dip.
In a small bowl, stir together the yogurt, dill, scallion white, olives, chilies and half of the chopped tomato. Taste and season with salt, then transfer to a serving bowl.
In another small bowl, toss together the remaining tomato, the scallion greens and a pinch of salt. Top the yogurt mixture with the tomato mixture.
