Yogurt W/ Shallot Recipe

Combine yogurts

In a medium mixing bowl, whisk together the whole-milk yogurt and the Greek-style (strained) yogurt until smooth and homogeneous. This creates a creamy but still slightly flexible base.

Add the lemon juice, 2 tablespoons olive oil, 1 teaspoon fine sea salt, and 1 teaspoon freshly ground black pepper. Whisk again until fully incorporated. Taste and adjust salt or lemon to balance tang and seasoning.

Prepare shallot and garlic

Peel the shallot and slice it very thinly into half-moons. Mince the garlic finely (or grate it on a microplane). If you prefer a mellower shallot, soak the sliced shallot in cold water for 5 minutes, then drain and pat dry.

Incorporate aromatics

Add the thinly sliced (or soaked/drained) shallot and the minced garlic to the yogurt base. Finely chop the dill (or parsley) and chives and stir them into the mixture. Add the red pepper flakes and stir to combine. Taste and add additional salt or lemon juice if needed.

For best flavor, cover the bowl and refrigerate for at least 30 minutes to allow the shallot and herbs to infuse the yogurt. Up to 4 hours is fine; the flavor will intensify.

Before serving, give the yogurt a final stir. Transfer to a serving bowl or divide among individual bowls.

Grate the lemon zest over the top (if using). Drizzle 1 tablespoon extra-virgin olive oil over the surface. Sprinkle smoked paprika or sumac if desired, and finish with a light pinch (about 1/4 teaspoon) of coarse sea salt to enhance texture and flavor.

Serve chilled or at cool room temperature as a dip for vegetables or flatbreads, a sauce for grilled meats or fish, or a dollop alongside roasted vegetables. Leftovers keep covered in the refrigerator for up to 3 days.