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Spiced Garlic Yogurt Dip with Mint

This dip has flavors that hail from the Middle East and can star as a pretty bowl of dip for crackers, flatbread, or crudité; or use it as a sauce to dollop on roasted or grilled vegetables, soups, falafel, or sandwiches.
Servings: 2 cups


  • 2 teaspoons whole cumin seeds
  • 1 ½ cups (350 ml) whole milk Greek yogurt or skyr
  • 3 large garlic cloves
  • zest of 1 medium lemon
  • 2 tablespoons (30 ml) lemon juice
  • 1 teaspoon fine sea salt
  • ½ cup mint leaves, chopped
  • For garnish (optional): pomegranate arils, flavorful olive oil, mint leaves


  • Place the cumin seeds in a small skillet and toast over a medium flame, shuffling the pan frequently, until fragrant and slightly darkened in color, 2-3 minutes. Cool, then grind in a spice grinder, clean coffee grinder, or with a mortar and pestle.
  • Place the yogurt in a medium-sized bowl. Squeeze the garlic cloves through a garlic press and directly into the yogurt. Stir in the lemon zest and juice, salt, and mint until combined. Serve immediately, or cover and chill. The dip will keep, refrigerated airtight, for up to 1 week.
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