Turkish Nut and Yogurt Dip Recipe
Transform your snacks with our Turkish Yogurt Dip, where ground nuts meet creamy perfection. Ideal for dipping, spreading, and enhancing the flavors of your favorite dishes!
Servings: 2 servings
Calories: 488kcal
Equipment
Ingredients
- 2 tablespoons pine nuts
- 1/2 cup walnut halves
- 1 large garlic clove peeled
- 2/3 cup plain full-fat Greek yogurt
- 3 tablespoons extra virgin olive oil
- 1 teaspoon dried dill
- 1/2 teaspoon salt
Instructions
- Toast the pine nuts in a dry pan over medium heat, shaking frequently, until glossy and lightly browned (1-2 minutes).
- Place the toasted pine nuts, walnuts, and garlic in the bowl of a food processor or blender. Pulse until ground.
- Transfer the nut and garlic mixture to a large bowl. Fold in the Greek yoghurt, olive oil, dill, and salt. I might even suggest that you drizzle a bit more olive oil on top for good measure.
Notes
Store the Turkish Nut and Yoghurt Dip leftovers in an airtight container in the refrigerator; it will stay good for up to 5 days. Freezing is not recommended, as it can alter the texture and consistency of the yogurt and nuts.
Reheating isn't necessary since this dip is best enjoyed cold. If it separates slightly after refrigeration, simply give it a gentle stir to recombine the ingredients before serving.
Nutrition
Serving: 1serving | Calories: 488kcal | Carbohydrates: 9g | Protein: 13g | Fat: 47g | Saturated Fat: 5g | Polyunsaturated Fat: 19g | Monounsaturated Fat: 20g | Trans Fat: 0.01g | Cholesterol: 3mg | Sodium: 608mg | Potassium: 306mg | Fiber: 2g | Sugar: 3g | Vitamin A: 41IU | Vitamin C: 1mg | Calcium: 116mg | Iron: 2mg
