Prep time: 10 minutes
Short chill time: 3-4 hours
Long chill time: 24 hours
Yield: About 2⅔ cups
Recipe type: Dip/Appetizer
Cuisine: Mediterranean
  • 2 cups firm no-fat Greek yogurt
  • 2 TBS Mayo
  • 2 small cloves garlic, crushed with a garlic press, or minced fine
  • 1 Persian cucumber (or ½ English cucumber), unpeeled and diced very small (about ⅔ cup)
  • 1 tsp Pul Biber (Aleppo Pepper), or ⅛-1/4 tsp of a different variety ground hot pepper
  • ⅛-¼ tsp freshly cracked black pepper
  • 1 TBSP finely chopped parsley
  • 2 TBSP finely chopped dill
  • 1 TBSP fresh lime juice
  • 2 TBSP apple cider vinegar
  • ½ tsp sumac
  • ½ tsp kosher salt
  1. In a medium bowl stir together yogurt and mayo until well blended.
  2. Add the rest of the ingredients, stir to combine, chill for 3-4 hours before serving it with an assortment of your favorite vegetables.
  3. This dip tastes even better when chilled for 24 hours.
  4. The Greek Yogurt Dip may be prepared up to 3 days in advance and stored in an airtight container in the refrigerator.
Both Persian and English cucumbers have very tender skin and don't need to be peeled for this recipe. If you use a different variety cucumber with tougher skin, I would recommend peeling it.

Sumac can be purchased in most Middle Eastern or Mediterranean markets.
Recipe by Persian Mama at