Herby Feta and Yogurt Dip with Sumac

cooking.nytimes.com

Aspiring baker and cook from California.

This tangy and creamy dip is the perfect appetizer for a warm summer evening outside, and it makes a nice condiment for grilled meats and veggies, too. Fresh green herbs brighten up the salty feta, and sumac gives it another layer of flavor and a gorgeous pop of color. Choose a feta in brine over vacuum-packed, if you’ve got the option. Feta varies a lot in salt content, so you won’t see a measured amount of salt here; just taste the dip and add a bit if you think it needs it.

1 cup full-fat Greek yogurt

¾ cup crumbled feta (about 130 grams)

1 tablespoon lemon juice

3 tablespoons chopped fresh parsley, plus more for serving

2 tablespoons chopped fresh mint, plus more for serving

2 tablespoons thinly sliced scallions, plus more for serving

2 teaspoons dried sumac, plus more for serving

Salt, to taste

Olive oil, for serving

Pita chips or crudités, for serving

Directions at cooking.nytimes.com

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