Herby Feta and Yogurt Dip With Sumac

By Yossy Arefi

Updated April 16, 2024

Herby Feta and Yogurt Dip With Sumac
Johnny Miller for The New York Times. Food Stylist: Rebecca Jurkevich.
Total Time
5 minutes, plus chilling
Rating
4(648)
Comments
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This tangy and creamy dip is the perfect appetizer for a warm summer evening outside, and it makes a nice condiment for grilled meats and veggies, too. Fresh green herbs brighten up the salty feta, and sumac gives it another layer of flavor and a gorgeous pop of color. Choose a feta in brine over vacuum-packed, if you’ve got the option. Feta varies a lot in salt content, so you won’t see a measured amount of salt here; just taste the dip and add a bit if you think it needs it.

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Ingredients

Yield:6 servings (about 1¼ cups)
  • 1cup full-fat Greek yogurt
  • ¾cup crumbled feta (about 130 grams)
  • 1tablespoon lemon juice
  • 3tablespoons chopped fresh parsley, plus more for serving
  • 2tablespoons chopped fresh mint, plus more for serving
  • 2tablespoons thinly sliced scallions, plus more for serving
  • 2teaspoons dried sumac, plus more for serving
  • Salt, to taste
  • Olive oil, for serving
  • Pita chips or crudités, for serving
Ingredient Substitution Guide
Nutritional analysis per serving (6 servings)

158 calories; 11 grams fat; 5 grams saturated fat; 0 grams trans fat; 4 grams monounsaturated fat; 1 gram polyunsaturated fat; 8 grams carbohydrates; 1 gram dietary fiber; 2 grams sugars; 8 grams protein; 334 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Add the yogurt, feta and lemon juice to the bowl of a food processor. Purée the mixture until smooth, about 2 minutes. Add the parsley, mint, scallions and sumac, and pulse a few times just to combine.

  2. Step 2

    Transfer the dip to a bowl, cover and refrigerate for at least 1 hour before serving.

  3. Step 3

    Just before serving, give the dip a good stir and add salt to taste, if necessary. Top the dip with a drizzle of olive oil and sprinkle with additional parsley, mint, scallions and sumac. Serve with pita chips or crudités. Store leftovers, covered, in the fridge for up to 3 days.

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Ratings

4 out of 5
648 user ratings
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Comments

dimmerswitch

*Made as written. Delicious flavors, good texture. *Full fat Greek yogurt (like Fage 5%) and quality feta (used my fav brine packed sheep's milk French brand) - not the pre crumbled stuff - are key. *Love sumac but next time I'll try it just on top as it does 'color up' the dip when stirred in. *Leftovers good on toast, to top oven roasted potatoes or sweet potatoes...

Brenda Stoddard

0% yogurt is not healthier. It has more carbs, which would otherwise be displaced by the dairy fat. Besides, no-fat yogurt is pretty vile.

Andrea P.

Made this per instructions, chilled a few hours and served, and it was pretty good , well received. Had some leftover and used it with cold grilled chicken on day 2 and wow - flavors are so much more intense and it’s better in my opinion. Recommend making day before and using on grilled meats. So good!

Lauren M.

Made this to pair with the Giant Roasted Vegetable Platter - the two recipes are perfect together! I was in a hurry and out of fresh herbs and the dip was still delicious and got lots of compliments. The resting time is essential though for the flavor to really come together!

Kathleen

Next time I’ll just whip with a whisk to keep this more as a spread. Blender made it more a dressing than a dip.

Really Good And Easy

This was really good but way too thin. Use less yogurt, more feta. I think I used regular yogurt, so using Greek yogurt would probably help as well.

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