Description
This Turkish yogurt dip for chips is smooth, tangy, and refreshing. It is simplicity itself and can be made in seconds!
Ingredients
Scale
- 450 g Turkish süzme yogurt (2 cups or 1 pound), or use full-fat plain Greek yogurt
- 1 tsp pul biber (Aleppo pepper flakes), or use another kind of chili flakes
- 2 ½ tsp kekik (dried oregano leaves)
- 2 ½ tsp kuru nane (dried mint leaves)
- 1 tsp fine sea salt
- tortilla chips, for serving
- olive oil to drizzle over the top (optional)
Instructions
- Combine the ingredients. In a mixing bowl, whisk together the yogurt, chili flakes, dried herbs, and salt. Taste and adjust the seasoning, adding a bit more spices or salt if desired, but keep in mind that the chips will be salted too.
- Scrape into a serving bowl. Garnish with extra chili flakes and a drizzle of olive oil if desired. Serve with tortilla chips on the side.
Notes
You can keep any leftover dip stored in an airtight container in the fridge for up to 4 days.
Nutrition
- Serving Size: ¼ of the dip
- Calories: 223
