Zaatar Yogurt Dip and Vegetables

Name: Zaatar Yogurt Dip and Vegetables
Total time: 10 min
Yield: Serves 4 to 6
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

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Total Time

10 Mins

Yield

Serves 4 to 6

Photo: Thomas J. Story

Inspired by Meave McAuliffe,
RECIPE BY Sunset July 2013

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.

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

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

Zaatar Yogurt Dip and Vegetables

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