I’ve been making a lot of this Greek yogurt with lemon and pistachios and plenty of good olive oil. It’s rich and creamy and packed with flavor! Serve it with pita bread (or pita chips), carrot sticks and red pepper slices. Your friends will groan with pleasure over this simple blend of Mediterranean flavors.
It’s easy to pull together this blend of yogurt, olive oil and lemon juice. Drizzle the dip with good olive oil and top it with salty, crunchy pistachio nuts to balance all that creaminess.
I’m lucky to have a local Greek yogurt producer in a neighboring town. I keep Sophia’s Yogurt in my refrigerator all of the time. The yogurt is so rich that a spoon stands straight up in the container! It’s a tangy blend of sheep and goat’s milk from Vermont.
Tip
Use the best whole milk yogurt that you can find to make this dip. If the yogurt isn’t extremely thick, strain it for a couple of hours using a yogurt strainer or cheesecloth in a mesh strainer. The lemon juice and olive oil will thin the dip and you want your dip to be thick enough to scoop without dripping.
Ingredients
- 1 cup of plain whole milk Greek yogurt
- 1/4 cup of good quality olive oil, plus extra for drizzling over the dip
- Juice of half a large lemon (about 1 tablespoon)
- Kosher salt to taste (at least 1/2 teaspoon)
- Fresh ground pepper to taste
- 2 tablespoons of salted, roasted and shelled pistachio nuts
Directions
Stir together the yogurt, olive oil and lemon juice. It will appear to separate at first, but keep stirring and it will blend smoothly. Stir in salt and pepper. Taste and adjust lemon, salt and pepper as needed.
When you are ready to serve the dip, drizzle olive oil over it and sprinkle pistachio nuts on top.
Serve the dip with raw vegetables, pita bread or pita chips.
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