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Zaatar Yogurt Dip and Vegetables

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Photo: Thomas J. Story
Total Time
10 Mins
Yield
Serves 4 to 6
Inspired by Meave McAuliffe
July 2013
RECIPE BY Sunset

Sisters Meave and Faye McAuliffe run Bread & Water, a Venice Beach catering company. We translated the flavors of one of Bread & Water's popular salads into a no-utensils-required dish. A Middle Eastern spice blend, "zaatar has a slight citrus note that goes well with vegetables," says Meave.

Ingredients

  • 8 ounces Greek yogurt
  • 2 tablespoons zaatar*
  • 1 tablespoon lemon zest
  • 1 tablespoon lemon juice
  • 2 cups sliced red bell peppers
  • 2 cups sliced yellow bell peppers
  • 2 cups cucumber spears
  • 2 cups carrots
  • 2 cups broccoli florets
  • 2 cups lettuce leaves
  • Hummus

Nutritional Information

  • Calories 85
  • Caloriesfromfat 6%
  • Protein 6.4g
  • Fat 0.6g
  • Satfat 0.2g
  • Carbohydrate 14g
  • Fiber 3.9g
  • Sodium 57mg
  • Cholesterol 0.0mg

How to Make It

Step 1

Mix together yogurt, zaatar, and lemon zest and juice (if you like it thinner, add 2 tbsp. water). Chill at least 2 hours or overnight to develop flavor. Serve with vegetables and hummus.

Step 2

*Find in the spice aisle of well-stocked grocery stores.

Chef's Notes

Allow time for the yogurt dip to chill.

Bread & Water, a Venice Beach catering company

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