It’s hard to say if crudités are having a moment, or if they’ve always been a popular party staple. What I do know is that the rise of Instagram and Pinterest has created endless inspiration for these gorgeous veggie-laden platters. Think beet hummus, watermelon radishes, and colorful mini carrots.
Growing up, my parents would often host dinner parties and always served a veggie tray filled with carrots, cauliflower, radishes, and more. While it was pretty easy to pick up a pre-made platter from the grocery store, my parents were picky about choosing the freshest produce. No veggie platter was complete without my Dad’s famous dip. It was a creamy, yogurt-based, ranch-style dip made with “a little bit of this” and a “little bit of that”. The recipe is all improv and I swear the one time I tried to write it down while he made it, it was still impossible to recreate.
Crudité felt far from trendy at the time — we’re talking the 90s, people — but it’s still such a fond memory. Without a doubt, my love for creating (and snacking on) crudité platters today is rooted in my childhood nostalgia! That’s why I’m so excited to share one of my favorite dip recipes. It’s a Middle-Eastern take on the popular avocado and yogurt dip, thanks to the addition of sumac!
sumac it up
A lot of dip recipes go for more Southwestern-inspired flavors of cilantro, lime, and cumin. As I was developing this recipe while at my parents’, I started digging in their pantry to get inspired. Wait a minute: if avocado and yogurt go well with lime, what else could work?
Meet sumac! It’s what Persians sprinkle on their grilled kebabs and tomatoes, giving it a tart bite. You can also add this deep red spice to salmon to brighten it up. Mayyyybe you’ve heard of za’atar? This up-and-coming Middle Eastern spice blend includes sumac as one of its ingredients! You can find sumac at your local Middle Eastern market, Whole Foods Market, or Amazon.
After testing sumac in this dip, I absolutely loved it–and so did my guest taste-testers, Mom and Dad. The sumac really complemented the flavors from the garlic, cayenne pepper, and lime. This dip lets the fresh veggies shine while still coating them with a tangy dip with just a little kick.
Aside from hummus, it’s a bit of a challenge to find a dip that’s dairy-free. Although I eat dairy, I have so many friends who are either vegan or lactose-intolerant. So I was really excited to partner with Kite Hill and give their almond-based, unsweetened plain yogurt a try in this recipe!
Kite Hill’s plain unsweetened yogurt shares the same consistency as traditional plain yogurts. As much as I love Greek-style yogurts, I suggest using plain yogurt for this recipe. Since you’re blending the yogurt with avocado, it’ll thicken up to a whipped texture perfect for dipping. Also, I was really pleased that Kite Hill’s yogurt didn’t have any strong flavor, making it a great canvas for sweet or savory recipes.
chips for the dip
Since this dip only takes 5 minutes to make, you could probably spare a few extra minutes for your own homemade pita chips. They’re super easy to make and taste much better than the overpriced, cardboard-like alternatives at the grocery store. Here’s how you make it:
- Pre-heat your oven to 400 degrees F. Cut pita bread into small triangles. I have a pair of kitchen scissors that make this a breeze.
- Arrange on a single layer in a baking pan. Drizzle with olive oil and sprinkle with kosher salt.
- Bake for 7-10 minutes, until they brown up and get crispy!
Try out our Middle Eastern-inspired avocado-yogurt dip? Snap a photo and share it with us on Instagram using #confettikitchen or leave a comment below!
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What You Need
1 large ripe avocado (or 2 medium)
1 cup plain yogurt or Kite Hill almond-based yogurt
1/2 teaspoon sumac + extra for garnish (optional)
1-2 garlic cloves (up to your preference!)
1/4 teaspoon cayenne pepper
1/2 teaspoon salt, more to taste
Chef’s knife + cutting board
Citrus juicer (optional)
- Juice lime to yield 1 tablespoon of juice.
- Peel and mince garlic. [Watch our video to see how!]
- Slice avocado in half, then twist to separate. Remove the pit then use a spoon to scoop the avocado into the food processor.
Blend and serve!
Add all ingredients to a food processor: avocado, 1 cup yogurt, 1 tablespoon lime juice, minced garlic, 1/2 teaspoon sumac, 1/2 teaspoon salt, and 1/4 teaspoon cayenne pepper.
Blend until smooth. Taste and adjust for salt, cayenne, and lime juice as you’d like.
Serve immediately with a sprinkling of sumac for garnish, or refrigerate until ready to enjoy!
|Plain yogurt||Non-dairy yogurt (we love Kite Hill!)|