Persian Shallot Yogurt

Persian Shallot Yogurt


  • 3 large shallots, finely chopped
  • 1 1/2 cups plain 2% fat Greek yogurt
  • 1 tablespoon extra-virgin olive oil plus more for drizzling
  • Kosher salt


  • Mix shallots, yogurt, and 1 tablespoon oil in a medium bowl; season with salt. Cover and chill at least 6 hours to let flavors meld.
  • Drizzle shallot yogurt with more oil.
  • DO AHEAD: Shallot yogurt can be made 1 day ahead. Keep chilled.

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