Yogurt with Sumac Pepper Salt

Makes 1 ½ Cups

Serve this versatile sauce with cooked vegetables, such as asparagus, carrots, cauliflower, or eggplant, or on cucumber and tomato salads. Use also as a dip for raw vegetables (crudité), toasted pita, or crackers.

2 cups plain yogurt, nonfat if you like
1 ½ tsp. Sumac Pepper Salt, or to taste
1 TB chopped fresh parsley and/or mint

Place a paper towel in a wire mesh strainer large enough to hold the yogurt. Rest strainer over a bowl and add the yogurt. Set aside to drain for 30 minutes to 1 hour in the refrigerator. Transfer the drained yogurt to a bowl and add the Sumac Pepper Salt and herb of choice. Taste for seasoning and add more salt, if desired. Keep refrigerated until ready to serve.

Recipe Copyright Deirdre Davis 2022
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