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Tomato–Green Olive Yogurt Dip with Fresh Dill

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.

Ingredients
  • ½

    cup plain whole-milk or low-fat Greek yogurt

  • ¼

    cup lightly packed fresh dill, finely chopped

  • 1

    scallion, white part minced, green part thinly sliced, reserved separately

  • 2

    tablespoons chopped pitted green olives

  • 1

    tablespoon canned, diced green chilies, patted dry

  • 1

    medium plum tomato, cored, seeded and finely chopped

  • Kosher salt and ground black pepper

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.

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