Date Yogurt Dip
20 Min

Date Yogurt Dip

This dip is delicious for breakfast (spread the yogurt and date mix over warm toast and top with fresh herbs) or as a party dip with crudités, chips or crackers.
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Cook Time

10 Minutes



Step 1
Whisk the yogurt with lemon juice, cumin, ginger, and salt. Spread onto the bottom of a serving bowl. Chill until further use.
Step 2
Heat the olive oil in a small frying pan and pop the mustard seeds. Within seconds, add the scallions and dry dates.
Step 3
Cook the dates and scallions for 2 to 3 minutes until the scallions wilt and the dates soften slightly. Add the red chile powder and salt and turn the heat off. Cool the mixture.
Step 4
Before serving, spread the date mixture on top of the yogurt and top with pistachios.
2 cups plain whole-milk yogurt
Juice of one lemon
1 teaspoon ground toasted cumin
1 tablespoon grated unpeeled ginger
1 teaspoon sea salt
3 tablespoons olive oil
1 teaspoon black mustard seeds
1 bunch sliced scallions
1 cup sliced dry dates
1 teaspoon red chile powder (optional)
1/2 teaspoon sea salt
1/4 cup pistachios, toasted and chopped

Notes & Variations

  • Any style of plain yogurt will work with this recipe; however, if using Greek yogurt, it will result in a thicker dip.
  • Replace one cup of yogurt with one cup (8 ounces) of cream cheese or goat cheese; however, bring them to room temperature before whisking with the yogurt.
  • Replace the dates with a cup of raisins or prunes.
  • Both the yogurt and dates can be made 3 to 4 days ahead of time. Store separately until ready to serve.
20 Min

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Dipping into Dips

Nothing like an indulgent yogurt dip to snack on!