This Dukkah Spiced Yogurt Dip is a creamy, flavor-packed delight that’s ready in just 15 minutes. The smooth, tangy yogurt base is perfectly balanced with the nutty, aromatic crunch of dukkah, creating a texture that’s both luxurious and satisfying. Each bite offers a symphony of warm spices, toasted nuts, and a hint of earthy herbs, making it an irresistible addition to any snack or meal.
Whether you’re dipping fresh veggies, pita bread, or drizzling it over grilled meats, this versatile dip brings a burst of Mediterranean-inspired flavor to your table. Its quick prep and bold, layered taste make it ideal for impressing guests or treating yourself to something special. Simple, elegant, and utterly delicious—this dip is a must-try for any food lover.
Ingredients for Dukkah Spiced Yogurt Dip
- For the Dukkah:
- ¼ cup hazelnuts (raw, unsalted)
- ¼ cup pistachios (raw, unsalted)
- 1 tablespoon whole dried coriander seeds
- 1 tablespoon sesame seeds
- 1 teaspoon dried peppercorns (black or mixed)
- ½ teaspoon dried orange peel (or substitute with lemon zest)
- ½ teaspoon dried cilantro (or substitute with fresh cilantro leaves, finely chopped)
- ½ teaspoon salt (adjust to taste)
- For the Yogurt Dip:
- 1 cup Greek yogurt (full-fat or low-fat, as preferred)
- Extra-virgin olive oil (for drizzling)
- Squeeze of lemon juice (about 1 teaspoon, adjust to taste)
- Pinches of salt (to taste)
- For Serving:
- Toasted pita or pita chips
Step-by-Step Instructions
- Toast the nuts and spices: Heat a small, dry skillet over low heat. Add the hazelnuts and toast for 2-3 minutes, stirring occasionally, until fragrant. Add the pistachios and coriander seeds, and toast for another 2-3 minutes. Finally, add the sesame seeds, peppercorns, and dried orange peel, and toast for 1 more minute. Remove from heat.
- Season and cool: Stir in the dried cilantro and a few pinches of salt. Let the mixture cool completely.
- Crush the mixture: Using a mortar and pestle or a food processor, crush or pulse the mixture until it forms a dry crumble. Avoid over-processing; it should not turn into a paste.
- Prepare the yogurt dip: In a bowl, mix the Greek yogurt with a pinch of salt and a squeeze of lemon juice. Adjust seasoning to taste.
- Assemble and serve: Spread the yogurt dip into a serving bowl. Sprinkle the dukkah generously on top and drizzle with extra-virgin olive oil. Serve immediately with toasted pita or pita chips.
Perfect Pairings: What to Serve with Your Dip
This Dukkah Spiced Yogurt Dip is incredibly versatile! Serve it with toasted pita bread or pita chips for a classic combo. For a fresh twist, pair it with crudités like cucumber slices, carrot sticks, or bell pepper strips. It also makes a fantastic spread for sandwiches or a flavorful topping for grilled chicken or roasted vegetables.
Make It Your Own: Recipe Variations
Feel free to customize this dip to suit your taste! Swap the hazelnuts and pistachios for almonds or walnuts if you prefer. Add a pinch of cumin or smoked paprika to the dukkah for extra depth. For a creamier dip, mix in a tablespoon of tahini or garlic paste with the yogurt. The possibilities are endless!
Quick Tips for Time-Saving Success
To save time, toast the nuts and spices in batches and store them in an airtight container for up to a week. You can also prepare the dukkah mixture ahead of time and simply mix it with yogurt when ready to serve. If you don’t have a mortar and pestle, a small food processor works just as well for crushing the mixture.
Storage Secrets: Keep It Fresh
Store the dukkah mixture in an airtight container at room temperature for up to a week. The yogurt dip is best enjoyed fresh but can be refrigerated for up to 2 days. If the yogurt separates, simply give it a quick stir before serving. Add the dukkah topping and olive oil just before serving for the best texture and flavor.
Equipment Essentials: What You’ll Need
For this recipe, a small skillet is perfect for toasting the nuts and spices. A mortar and pestle or food processor will help you achieve the ideal crumbly texture for the dukkah. If you’re serving with pita, a toaster oven or skillet works great for toasting it to perfection.
Dukkah Spiced Yogurt Dip
Ingredients
Dukkah
- ¼ cup hazelnuts
- ¼ cup pistachios
- 1 tablespoon whole dried coriander
- 1 tablespoon sesame seeds
- 1 teaspoon dried peppercorns
- ½ teaspoon dried orange peel
- ½ teaspoon dried cilantro
- ½ teaspoon salt
Yogurt dip
- Greek yogurt
- Extra-virgin olive oil
- Squeeze of lemon
- Pinches of salt
Instructions
- Using a small, dry skillet over low heat, toast the hazelnuts for a few minutes, until fragrant.
- Next, add the pistachios and the coriander and toast for a few minutes more.
- Next add the sesame seeds, peppercorns, and orange peel. Toast those for one minute more, then remove the skillet from the heat, mix in the dried cilantro, and add a few pinches of salt.
- Let the mixture cool, then crush it in a mortar and pestle or pulse it in a food processor. Instead of letting the mixture turn into a paste, stop mixing when it’s still a dry crumble.
- Mix Greek yogurt with salt and a bit of lemon juice.
- Sprinkle the dukkah on top along with a drizzle of olive oil. Serve with toasted pita or pita chips.