Istanbul-Style Pickled Beet and Yogurt Dip
A vibrant and tangy dip that marries the sweet earthiness of pickled beets with the creamy richness of yogurt, this Istanbul-Style Pickled Beet and Yogurt Dip is a perfect representation of the bold flavors found in Mediterranean cuisine. Ideal as a mezze or appetizer, it pairs wonderfully with crusty bread, fresh vegetables, or as a spread for sandwiches.
Equipment
- Medium-sized mixing bowl
- Measuring cups and spoons
- Kitchen knife
- Chopping board
- Optional: food processor or hand blender
- Serving bowl
Ingredients
- 2 cups pickled beets drained and diced
- 1 1/2 cups Greek yogurt full-fat
- 2 tablespoons olive oil
- 1 tablespoon fresh dill finely chopped
- 1 tablespoon fresh mint finely chopped
- 1 clove garlic minced
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- Optional garnish: additional chopped dill, mint, or a drizzle of olive oil
Instructions
- 1. In a medium-sized mixing bowl, combine the diced pickled beets, Greek yogurt, olive oil, chopped dill, chopped mint, minced garlic, salt, and black pepper.
- 2. Stir the ingredients together until well incorporated and the yogurt takes on the color of the beets, turning a deep pink hue.
- 3. Taste and adjust the seasoning if necessary. For a smoother texture, you can blend the mixture using a food processor or hand blender until it reaches your desired consistency.
- 4. Transfer the dip to a serving bowl and, if desired, garnish with additional chopped dill, mint, or a drizzle of olive oil.
- 5. Serve immediately with your choice of dippers, such as warm pita bread, crudité, or crackers. This dip can also be refrigerated for up to 3 days, covered. Stir well before serving if it has been chilled.
Notes
For those who enjoy a little extra kick, a small amount of finely chopped jalapeño or a dash of cayenne pepper can be added to the dip. The flavors will intensify the longer the dip sits, so making it a few hours ahead of time can result in a more pronounced taste.