Cover Save this in your back pocket: Sunday Street Co.’s garlicky yoghurt dip, a Christmas recipe perfect for last-minute hosting
Save this in your back pocket: Sunday Street Co.’s garlicky yoghurt dip, a Christmas recipe perfect for last-minute hosting
1 / 1
Left your potluck or hosting duties to the last minute? Make this quick, pantry-friendly Christmas recipe from Sunday Street Co.
The holidays have a way of blurring time—afternoons stretching into evening, doors left open for friends who drop by unannounced, tables slowly filling with food meant to be shared. It’s in these unhurried moments that hosting feels less like a performance and more like a pleasure, defined by warmth, generosity and a reliable Christmas recipe that comes together without stress.
This ease-driven philosophy is exactly what Sunday Street Co. is known for. Founded by managing partners Jovy A Tagle, Tara Alvarez and Iyay Ignacio, the Manila-based catering studio has built its reputation on gatherings that feel elevated yet deeply comforting. With a design-led eye and a global culinary sensibility, the all-female team creates spreads that balance beauty and flavour—proof that a well-thought-out dish doesn’t have to be complicated to feel special.
See also: 7 vintage foods that would bring style and flavour to your holiday party
Above Sunday Street Co. managing partners Jovy A Tagle, Iyay Ignacio and Tara Alvarez to the rescue with this easy Christmas recipe (Photo courtesy of Sunday Street Co.)
Sunday Street Co. managing partners Jovy A Tagle, Iyay Ignacio and Tara Alvarez to the rescue with this easy Christmas recipe (Photo courtesy of Sunday Street Co.)
1 / 1
For the festive season, the trio shares one of their most dependable entertaining staples: garlicky yoghurt topped with spiced browned-butter nuts. It’s quick to assemble, uses pantry-friendly ingredients and delivers big on flavour—exactly what you want from a Christmas recipe when time is tight and guests are already on their way.
Whether served with toasted bread, crisp crudités or added to a larger holiday spread, this dip is designed for effortless hosting and generous sharing. Read on for the full Christmas recipe and make it part of your celebrations this season.
Read more: Eat and cook like a local: 7 cooking class experiences for travellers
Garlicky yoghurt with spiced browned-butter nuts
Above Garlicky yoghurt with spiced browned-butter nuts (Photo courtesy of Sunday Street Co.)
Garlicky yoghurt with spiced browned-butter nuts (Photo courtesy of Sunday Street Co.)
1 / 1
A Christmas recipe from Sunday Street Co. Serve with your favourite bread and crudités this holiday season!
Ingredients
Browned-Butter topping
- 50g unsalted butter
- 30g almonds
- 30g pumpkin seeds
- 10g parsley, roughly chopped
- A few chopped dates (to taste)
Garlicky yoghurt
- 480g Greek yoghurt
- 2 cloves garlic, finely grated
- 2 tbsp lemon juice
- Sea salt, to taste
Procedure
- Prepare the yoghurt: In a bowl, combine the Greek yoghurt, grated garlic, lemon juice and a pinch of sea salt. Mix well, then taste and adjust the seasoning as needed.
- Make the browned-butter topping: In a small pan over medium–high heat, add the butter, almonds and pumpkin seeds. Cook until the butter foams and turns golden and the nuts smell toasty, about 3–4 minutes. Remove from heat, stir in the parsley and chopped dates, and let cool slightly.
- Prep for serving: Toast your bread and arrange your crudités.
- Assemble: Spread the garlicky yoghurt onto a medium platter and spoon the spiced browned-butter nut mixture over the top, garnish with some parsley and dates. Serve immediately.
About
Lauren’s love for food came much later in life than one would expect— an obsession awakened in the streets of Melbourne’s multicultural dining scene. Armed with this newfound passion, she returned to the Philippines determined to discover the best eats in her home country, with a personal advocacy to champion local cuisines and homegrown talent. Nothing is off-limits; if it’s delicious, it’s worth celebrating.
Work
As Tatler Dining associate editor, Lauren covers all things food and drink, from listing the latest openings in our monthly Dining Radar to interviewing chefs and bartenders about the biggest obstacles crippling the industry today. Beyond the digital space, she also organises Tatler Dining’s tentpole events, including Off Menu and Tatler Dining Kitchen, as well as the annual Tatler Best Philippines awards night and guide launch, detailing the best restaurants in the country.
For leads and event invites, contact her via lauren@tatlerphilippines.com or follow her on Instagram at @laurengolangco.
Photo: Ralph Mendo
