TOTAL TIME: Prep: 10 min. + chilling
MAKES: 16 servings


  • 3 cups plain Greek yogurt
  • 1 teaspoon sesame seeds, toasted
  • 1/2 teaspoon salt
  • 1/8 teaspoon cayenne pepper
  • 1/8 teaspoon ground cumin
  • 1 tablespoon olive oil
  • 1 teaspoon grated lemon peel
  • Baked pita chips

Nutritional Facts

2 tablespoons (calculated without chips): 50 calories, 4g fat (3g saturated fat), 11mg cholesterol, 100mg sodium, 2g carbohydrate (2g sugars, 0 fiber), 2g protein.


  1. Line a strainer with four layers of cheesecloth or one coffee filter and place over a bowl. Place yogurt in prepared strainer; cover yogurt with edges of cheesecloth. Refrigerate for 8 hours or overnight.
  2. Remove yogurt from cheesecloth and discard liquid from bowl. Combine sesame seeds, salt, cayenne and cumin. Spread yogurt on a serving plate. Drizzle with oil. Sprinkle with sesame seed mixture and lemon peel. Serve with pita chips. Yield: 2 cups.
Originally published as Yogurt Cheese Dip in Taste of Home's Holiday & Celebrations Cookbook Annual 2012, p40

Reviews for Yogurt Cheese Dip

5 Star
4 Star
3 Star
2 Star
1 Star
Please Log In or Join to add a rating and review.
Click stars to rate
Any changes to your rating or review will appear where you originally posted your review
Loading Image
Loading Image