Kim Kushner

Best-Ever Yogurt Dipping Sauce

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Preparation info

  • Difficulty

    Easy

  • Serves

    4–6

Appears in

The New Kosher

The New Kosher

By Kim Kushner

Published 2015

  • About

Thick and creamy Greek yogurt works splendidly as the base for a dipping sauce that goes well with many fish and vegetable dishes. My favorite pairing is with the roasted eggplant and onion recipe. I use parsley and mint in the version here, though you can swap them out for nearly any fresh herbs. The pomegranate seeds add color, crunch, and juiciness. This sauce takes just minutes to make, and I’m willing to bet that at least one person you know will try eating it by the spoonful.

Ingredients

  • 1 cup (8 oz/250 g) plain Greek yogurt
  • 2 tablespoons finely chopped fresh flat-leaf parsley
  • 1 tablespoon finely chopped fresh mint, plus whole leaves for garnish
  • Juice of 1 lemon
  • Kosher salt and freshly ground black pepper
  • Seeds of 1 pomegranate
  • 2 tablespoons silan (date syrup)
  • 1 teaspoon red pepper flakes (optional)

Method

In a small bowl, stir together the yogurt, parsley, chopped mint, and lemon juice. Season with salt and black pepper. Stir in the pomegranate seeds. Drizzle with the silan, sprinkle with the red pepper flakes, if using, and garnish with whole mint leaves. It’s best to prepare this dish just before serving, as it gets watery over time.

© 2015 All rights reserved. Published by Weldon Owen.