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YOGURT DIP |
Ingredients:
2 C chopped vegetables cucumbers, tomatoes, radishes, onions, bell
peppers - approx 1/3 C of each
1 1/2 C plain, whole milk yogurt
1/4 C whole milk
2 T extra-virgin olive oil1
2 T chopped fresh mint, dill, cilantro, recao or arugula
1 T lemon juice
1 Thai or Serrano pepper finely chopped
4 medium cloves garlic, minced
1/4 t fine sea salt
1/4 t black pepper
1/4 t red pepper flakes or cayenne
1/4 t cumin
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There are many variations of yogurt dips throughout the Balkans, Middle and Far
East. In Greece and some neighboring areas they call it tzatziki. In Turkey it
is cacik and in India and some of its neighbors raita. I just love all the
variations of it. The Greeks and the Turks skip the cumin and the spicier
peppers as well as most of the veggies. It is just cucumbers for them. On the
Indian side they skip the lemon juice and olive oil. I just use whatever is
available around the house. |
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Preparation: You can vary the ingredients as
you like.
Whisk yogurt, milk, olive oil and lemon juice in a bowl.
Fold in the other ingredients (save some green leaves for garnishing).
Garnish and serve.
This dish works very well as a side to various kebabs, as well as a party dip
for crudités,
chips, pita, pide or roti wedges. |
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