Cranberry pistachio yogourt dip



10 min


2 cups (500 mL)

* PLUS Standing Time: 180 minutes


  • 3 cups Balkan-style yogurt
  • 1 large lemon
  • 2 garlic cloves , minced
  • 3 tbsp finely chopped mint
  • 1 green onion , thinly sliced
  • 1/4 tsp salt
  • 2 tbsp dried cranberries
  • 2 tbsp chopped pistachios
  • coarsely chopped mint


  • To thicken yogourt, line a sieve with a piece of cheesecloth folded into 2 layers or a new reusable kitchen cloth. Place over a bowl. Put yogourt into sieve. Cover and leave at room temperature until some liquid has drained and yogourt is thick, at least 3 hours, or refrigerate overnight. Then scrape yogourt into a bowl. Discard liquid.
  • Finely grate peel from lemon. Stir 2 tsp (10 mL) into yogourt with garlic, 3 tbsp (45 mL) mint, half of green onion and salt. Taste and add more salt if needed. If not serving right away, cover and refrigerate up to a day. Just before serving, sprinkle with cranberries, chopped pistachios, remaining green onion and coarsely chopped mint. Yogourt will keep well, covered and refrigerated, up to a day. Serve with pappadums and toasted pita wedges for dipping.

Nutrition (per serving)

  • Calories
  • 26,
  • Protein
  • 1 g,
  • Carbohydrates
  • 2 g,
  • Fat
  • 2 g,
  • Sodium
  • 25 mg.

We love the flavour contrasts in this dip: tangy, rich yogourt, cranberries and refreshing mint. Pappadums and rice crackers are ideal for dipping into it.