Herby Feta and Yogurt Dip With Sumac Recipe (2024)

*Made as written. Delicious flavors, good texture. *Full fat Greek yogurt (like fa*ge 5%) and quality feta (used my fav brine packed sheep's milk French brand) - not the pre crumbled stuff - are key. *Love sumac but next time I'll try it just on top as it does 'color up' the dip when stirred in. *Leftovers good on toast, to top oven roasted potatoes or sweet potatoes...

0% yogurt is not healthier. It has more carbs, which would otherwise be displaced by the dairy fat. Besides, no-fat yogurt is pretty vile.

Very nice with raw vegetables and very easy to make. I used chives instead of mint and I imagine depending on one's mood or other dishes, you can use any fresh herb. By the second day it had thickened up a bit so I stirred in some olive oil and topped it off with a bit more sumac for color.

Made this per instructions, chilled a few hours and served, and it was pretty good , well received. Had some leftover and used it with cold grilled chicken on day 2 and wow - flavors are so much more intense and it’s better in my opinion. Recommend making day before and using on grilled meats. So good!

I only had regular yogurt, so after reading the comments about runniness with greek yogurt I just used half the amount—we wanted a very feta-y dip and it was! the herbs, sumac, and lemon juice were all wonderful additions. we also threw in a few cloves of garlic to good effect.

Don't make my mistake and not read the recipe which clearly states to make this in a food processor! I used my blender and of course had to add additional liquid to get it to blend, so it turned out like creamy Italian dressing in texture and viscosity. I used basil and mint from my garden and taste was lovely (I used buttermilk to get it going in blender) and I recommend, but next time--food processor!

I don’t have a food processor so I just whipped it together with a fork. I suppose the texture is probably better in a good processor but the flavor was still good done by hand. I didn’t have any green onion on hand, so I used a little of the Penzey’s Fox Point seasoning blend to fill the onion void and I thought that added a good flavor.

I made this for a party and it was a hit. I used low fat Greek yogurt because that comes in a small container. The full fat only comes in a huge tub at my grocery store. Also the inexpensive feta crumbles. It turned out great and quite thick once it cooled in the fridge. The leftovers seem to keep in the fridge for quite awhile - great for snacking.

The grocery store had no fresh mint, so I subbed in dill. Also, after reading other reviews, just pulsed the yogurt mixture in the food processor, rather than blending for 2 minutes. Our dip was rich and delicious on a cucumber (likewise for the baguette slices). Will make again.

Precrumbled feta is an abomination. True feta is the product of sheep’s or goat’s milk. Avoid all others and crumble your own. I use goat milk yogurt drained to thicken and the result is sublime.

The mint added so much to this dip. Didn’t have sumac so I used za’atar, which of course made this different but still delicious with sliced carrots, celery, and cucumber. My 7 yo loved it.

Followed the recipe preciseluly using full fat yoghurt. Amazing with baby spinach and roasted veggies.

Delicious made with nonfat Greek yogurt and without sumac but otherwise as written.

Meh as a dip. But used it as a binder for a casserole with rice, puy lentils and steamed broccoli. Delicious! #thereifixedit

This was flavorful but mine had a consistency more like a dressing than a dip.

This fell flat for me as written. I strained a good quantity of goat milk yogurt overnight to yield one cup, used sheep’s milk feta, and it just tasted too one-note after a few hours of chilling. I just added a tsp of za’atar and 1/2 tsp garlic powder and that definitely amped up the flavor.

Just made yesterday. Nice flavor, but despite following recipe exactly, it was very watery. I ended up stirring in more yogurt before serving to thicken it up slightly. My guests loved it although they went home with some dribbles on their shirts!

Made this tonight and loved it. Followed the recipe exactly. The flavors are amazing but I was a bit disappointed in the texture, wish it would have been a bitter thicker as it was difficult to get it on crudite or crackers. Really loved the flavors so will have to tinker to get a thicker texture.

Delicious! Put this together using an immersion blender and it worked great. Used as a dip for papas tacos, salad dressing, dip, and sandwich spread. So yummy!

Def use food processor. Make a day ahead. Is great on everything. Adjust yogurt and feta ratio to taste

1)Could not agree more Brenda. May I suggest: WALLABY AUSSIE GREEK STYLE WHOLE MILK YOGURT. Y’all won’t be sorry.2)instead of chives for mint, keep the mint and substitute chives for scallions. Will make the Feta shine.

Used my Vitamix blender to process the yogurt, feta, and lemon juice - turned out perfect. Then hand mixed everything else in with some extra crumbled feta for texture. My sister has asked me to make this multiple times now!

Great flavors. A little too intense, needs loosening up. Maybe oil? Or maybe a little sweetening. Worth making again though

The mint added so much to this dip. Didn’t have sumac so I used za’atar, which of course made this different but still delicious with sliced carrots, celery, and cucumber. My 7 yo loved it.

I found this to be too watery/thin. Good flavor, but it just wasn’t rich enough for a true dip. I used full fat Greek yogurt, and it was quite runny, more like a dressing than a dip

This recipe was simple to make and delicious to eat with kohlrabi crudites on a hot summer day.

Delicious made with nonfat Greek yogurt and without sumac but otherwise as written.

Made this per instructions, chilled a few hours and served, and it was pretty good , well received. Had some leftover and used it with cold grilled chicken on day 2 and wow - flavors are so much more intense and it’s better in my opinion. Recommend making day before and using on grilled meats. So good!