Blood Orange, Kalamata, and Red Onion Dip

This is one of my favorite ways to eat yogurt. Heaped with bright and juicy blood oranges, briny olives, and flecks of sharp red onion, it’s a luxuriously simple interplay of flavors, textures, and colors with very few ingredients.

• 3/4 cup plain whole-milk Greek yogurt or labneh, homemade or store-bought

• Kosher salt

• 1 blood orange (or Valencia, Cara Cara, or navel orange if blood oranges are unavailable)

• 1/4 cup pitted kalamata olives, drained and minced

• 1 tablespoon minced red onion

• 2 teaspoons extra-virgin olive oil

• Freshly ground pepper

• 1/8 teaspoon sumac (optional)

• Toasted whole-wheat pita triangles, for serving

Prep the Yogurt and Orange

If using yogurt, season it with a good pinch of salt. (Don’t salt the labneh.) Scrape the yogurt into a shallow bowl and smooth it with the back of a spoon to create a wide indentation. Using a sharp knife, cut away the peel and white pith from the orange and dice the flesh.

Season and Serve

Scatter the orange pieces over the yogurt. Sprinkle the olives and onion on top. Drizzle with the oil in a thin stream. Season lightly with salt and more aggressively with pepper. Dust with the sumac, if using. Serve immediately with the toasted pita triangles.

Yo!

The orange will weep juice into the dip over time, so plan to make this just before serving.