Herby Feta and Yogurt Dip With Sumac

*Made as written. Delicious flavors, good texture. *Full fat Greek yogurt (like Fage 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.

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!

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.

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 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.

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.

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.

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.

I did NOT use a food processor. As a result, my dip was nice and thick.

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

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!