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Verdolagas and Yogurt Dip

This refreshing dip very much ressembles the Greek tzatziki, except you replace the cucumbers with verdolagas.


1 tub (12-oz) Greek yogurt ot strained yogurt

About 1 1/2 cups chopped vergolagas, including tender, smaller stems

2 cloves garlic, finely minced

Juice of half a lemon

Salt and pepper to taste

Chile flakes


Mix together yogurt, verdolagas, garlic, lemon juice, and add salt and pepper to taste. Sprinke with chile flakes for garnish. Serve with bread or pita bread. You can also water it down a little and use it as a sauce with grilled meats or vegetables.