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Black Peppercorn and Herbed Yogurt Dip

This dip makes a great addition to any crudités platter. Feel free to swap the herbs for whatever you have on hand.



2        cups plain yogurt

1        teaspoon black peppercorns

1        tablespoon finely chopped chives

1        teaspoon finely chopped tarragon

½       teaspoon lemon zest

½       teaspoon kosher salt


1.. Line a fine-mesh strainer with 1 to 2 paper coffee filters and position it over a bowl. Fill the paper-lined strainer with the yogurt and drain in the refrigerator overnight.

2.. Between two pieces of wax paper, crush the black peppercorns with the bottom of a heavy skillet. Add crushed pepper and remaining ingredients, including strained yogurt, to a small bowl. Stir to combine and chill in refrigerator until ready to serve. Adjust seasoning as desired.

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Makes about 1 cup

Nutritional Information
Per Serving

Nutritional information per serving (2 tablespoons):
Calories 52 (35% from fat) • carb. 5g • pro. 3g
• fat 2g • sat. fat 1g • chol. 10mg • sod. 194mg
• calc. 124mg • fiber 0g

This recipe can be prepared using the following Cuisinart® products:
Electronic Yogurt Maker with Automatic Cooling

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