Photo: Thomas J. Story

Zaatar Yogurt Dip and Vegetables

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.

Sunset JULY 2013

  • Yield: Serves 4 to 6
  • Total: 10 Minutes


  • 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


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.

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


Allow time for the yogurt dip to chill.

Nutritional Information

Amount per serving
  • Calories: 85
  • Calories from fat: 6%
  • Protein: 6.4g
  • Fat: 0.6g
  • Saturated fat: 0.2g
  • Carbohydrate: 14g
  • Fiber: 3.9g
  • Sodium: 57mg
  • Cholesterol: 0.0mg