Tomato–Green Olive Yogurt Dip with Fresh Dill

Makes
¾ Cup
Cook Time
15 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.

Tip

Don’t use nonfat Greek yogurt. Its flavor is too lean and its texture too chalky to make a creamy, full-flavored dip.

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