Sumac Yogurt Dip

Name: Sumac Yogurt Dip
Prep time: 10 min
Total time: 10 min
Yield: 8 servings
Cuisine: Middle Eastern
Ingredients: 2 cup (500 g) Greek yogurt, full-fat plain, at room temperature or chilled; 2½ tablespoon (20 g) sumac powder; 3½ tablespoon (52 ml) extra virgin olive oil; 2 clove (6 g) garlic cloves, minced; 2 tablespoon (10 g) fresh parsley, finely chopped; 1 tablespoon (5 g) fresh mint leaves, finely chopped; 1 tablespoon (15 ml) fresh lemon juice, freshly squeezed; kosher salt, to taste; black pepper, freshly ground, to taste; 3 tablespoon (45 g) pomegranate seeds (arils) (optional); 2 tablespoon (20 g) pine nuts, toasted (optional)

From the MyKitchenBank Kitchen

A bright, tart yogurt dip with sumac and fresh herbs that comes together in minutes. This Middle Eastern favorite is perfect for entertaining or as a quick appetizer, with optional chilling to let flavors deepen.

Prep: 10 min
Cook: —
Wait: 30 min
Total: 40 min
Makes: About 2 cups (8 servings)

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Steps

Before you start

Have all ingredients prepped and measured before you begin—this dip comes together in minutes
Use freshly squeezed lemon juice, not bottled, for brightness and flavor
If using pine nuts for garnish, toast them in a dry skillet over medium heat for 2–3 minutes until fragrant and set aside
Taste the yogurt first—some Greek yogurts are tangier than others, which affects how much salt and sumac you'll need

1
Combine yogurt and garlic
- Place 2 cups (500 g) of Greek yogurt in a medium bowl.
- Add the minced garlic and stir with a whisk or fork until evenly distributed throughout the yogurt, about 30 seconds.
- The mixture should be smooth with no white streaks of yogurt remaining.
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Ready when: Garlic is evenly distributed with no white streaks remaining
Tip: For milder garlic flavor, use just 1 clove minced finely; for stronger flavor, use 3 cloves
2
Add sumac and lemon juice
- Stir in 2.5 tablespoons (20 g) of sumac powder and 1 tablespoon (15 ml) of fresh lemon juice.
- Mix well for about 1–2 minutes until the sumac is fully incorporated and the yogurt has taken on a uniform pale-pink color throughout.
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Ready when: Sumac is fully incorporated and yogurt is evenly pink with no streaks
Tip: The lemon juice is essential—it brightens and amplifies the sumac's tartness. Don't skip it even if you're tempted
3
Fold in herbs and season
- Add a small pinch of kosher salt and freshly ground black pepper to taste.
- Gently fold in 2 tablespoons (10 g) of chopped fresh parsley and 1 tablespoon (5 g) of chopped fresh mint using gentle strokes to avoid crushing the herbs.
- Stir until evenly distributed.
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Ready when: Herbs are evenly distributed throughout the dip with no visible clumps
Tip: Taste now and adjust seasoning—this is your last chance before serving. Remember that yogurt brands vary in saltiness
4
Transfer and drizzle with oil
- Spoon the dip into a shallow serving bowl, spreading it into an even layer about ½ inch thick.
- Drizzle 3.5 tablespoons (52 ml) of extra virgin olive oil over the top in a thin stream, creating decorative lines or pools.
- The oil should be visibly pooled on the surface.
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Ready when: Oil is visibly drizzled on the surface in an appealing pattern
Tip: Use a good-quality extra virgin olive oil here—its rich flavor will shine. For a decorative touch, lightly swirl the oil with the back of a spoon to create a feathered pattern
5
Chill for flavor melding (optional)
- Cover the dip loosely with plastic wrap and refrigerate for 30 minutes.
- This allows the sumac's flavor to deepen and the garlic to mellow slightly, creating a more complex taste.
- You can also serve the dip immediately at room temperature if you prefer a fresher, brighter flavor profile.
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Tip: If serving immediately rather than chilling, let the dip sit at room temperature for 10 minutes to allow flavors to marry
6
Garnish and serve
- Remove from the refrigerator.
- If desired, top with 3 tablespoons (45 g) of pomegranate seeds (arils), 2 tablespoons (20 g) of toasted pine nuts, and an extra pinch of sumac powder for color and flavor.
- Serve with warm pita bread, pita chips, or fresh vegetable crudités such as cucumber, bell peppers, cherry tomatoes, and radish.
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Ready when: Toppings are arranged on the dip and it is ready to serve
Tip: Add pomegranate seeds and pine nuts just before serving so they stay crisp and don't soften from the yogurt's moisture

Good to know

Tips

Don't oversalt—yogurt brands vary widely in saltiness. Taste before serving and adjust. The sumac's tartness should shine through.
Reserve a small pinch of sumac as garnish to showcase its beautiful dusty-red color and provide an extra burst of flavor.
Bring the dip to room temperature for 10–15 minutes before serving. Cold suppresses taste perception and dulls the herb and garlic flavors.
Set up a mezze platter alongside the dip with warm pita bread, cucumber slices, bell pepper strips, Kalamata olives, and feta cheese for a complete appetizer spread.

Make ahead

Yes. Prepare the dip completely (with or without chilling) up to 2 days ahead. Cover with plastic wrap or transfer to an airtight container and refrigerate. Stir well and taste for seasoning before serving, as flavors may settle or intensify. Add fresh herb garnish and pomegranate/pine nut toppings just before serving for best color and texture.

Storage & reheating

Refrigerate in an airtight container for up to 4 days. Do not freeze—the yogurt's texture will separate when thawed. If excess liquid collects on top after storage, drain it with a fine sieve before serving. To serve after refrigeration, bring to room temperature for 10–15 minutes to enhance herb and garlic flavors, then refresh the olive oil drizzle for visual appeal.

Substitutions

sumac powder → 1.5 teaspoons fresh lemon zest + 0.5 teaspoon paprika. This provides tartness and color but won't be identical; the flavor will be brighter and less earthy without sumac's unique tang
fresh mint leaves → fresh dill or cilantro (use the same amount). Dill is milder and more herbaceous; cilantro provides a brighter, grassier note. Both work beautifully in this dip
fresh lemon juice → 1–2 teaspoons pomegranate molasses. This adds deeper, more complex sourness with a fruity undertone. Start with 1 teaspoon and taste before adding more
fresh parsley → 2 tablespoons parsley + ¼ cup (60 g) finely grated English cucumber with excess moisture squeezed out. This adds refreshing crunch and textural interest. Be sure to remove excess liquid so the dip doesn't become watery