I never met a yogurt dip I didn't like. Seriously. If there's ever one on a menu, I order it. I will slather it on everything, especially middle eastern and mediterranean foods.

Instead of proliferating pages and pages of yogurt dip recipes, I've decided to collect them all here. In most cases, the dips will be better on the second day once the flavors have had a chance to marry.

Shallot Sumac Yogurt Sauce
This is a nice Persian-inspired sauce that makes a nice substitute for tzatziki. It also goes well with kofta and kebabs.

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
Sumac

Mix shallots, yogurt, and 1 tablespoon oil in a medium bowl; season with salt and sumac.
Cover and chill at least 6 hours to let flavors meld.
Drizzle shallot yogurt with sumac and more oil when serving.

Honey Cilantro Sauce

I discovered belatedly that this tastes remarkably similar to a delicious yogurt sauce I had on a cucumber salad in Singapore of all places. Goes well with Middle Eastern foods.

1 1/2 cup plain yogurt
2 tablespoons chopped fresh cilantro
1 tablespoon fresh mint
1 green onion
2 tablespoons honey
1/2 teaspoon lemon juice
extra-virgin olive oil

Blend all ingredients together until mixture is fully combined and has a smooth consistency.

Tzatziki
Tzaziki is a cucumber-yogurt dip that goes well with a bunch of Greek foods, or just on its own with pita. We use it primarily with dolmades.

12 oz greek yogurt
Small cucumber, finely diced small
Juice of one lemon
2 cloves garlic, minced
Garlic powder (if necessary, to taste)
Dill (optional)
Salt

Combine all ingredients and adjust lemon, garlic, and salt to taste. Garlic flavor will become more pronounced overnight.

Raita

This is a classic Indian side and also goes great with a variety of lamb dishes.

1 cup yogurt (not Greek)
2-3 Tbsp Chaat Masala (or Raita) spice
Juice of one lemon
Salt to taste (about 1/2 tsp)

Mix ingredients together to taste.

Cilantro Yogurt Sauce
This makes a nice alternative to a raita for serving with Indian foods.

1/2 small onion, finely chopped
2 cups chopped fresh cilantro
2 cups whole-milk yogurt (not Greek)
2 tablespoons chopped fresh mint
1/4 teaspoon ground coriander
2 tablespoons (or more) fresh lemon juice
Kosher salt, freshly ground pepper

Combine onion, cilantro, yogurt, mint, coriander, and 2 tablespoons lemon juice in a medium bowl. Season sauce with salt, pepper, and more lemon juice, if desired.