Spicy Chili And Mint Yogurt Dip Recipes
SPICY CHILI AND MINT YOGURT DIP
This chili mint yogurt dip recipe was inspired by one of Jamie Oliver's recipe and it's perfect for pouring over some oven-roasted veggies!
Provided by Ruxandra Micu
Categories Appetizers
Time 5m
Number Of Ingredients 5
Steps:
- Put the yogurt in a bowl.
- Add chopped mint leaves, sliced chilies and spices.
- Blend well and serve with olive oil on top.
Nutrition Facts : Calories 48 calories, Carbohydrate 4 grams carbohydrates, Cholesterol 2 milligrams cholesterol, Fat 3 grams fat, Fiber 1 grams fiber, Protein 2 grams protein, SaturatedFat 1 grams saturated fat, Sodium 73 grams sodium, Sugar 3 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 2 grams unsaturated fat
SPICY YOGURT DIP WITH CHIPS AND VEGETABLES
Categories Condiment/Spread Blender Cocktail Party Vegetarian Quick & Easy Yogurt Lime Mint Peanut Spice Summer Jalapeño Parsley Gourmet
Yield Makes 2 1/2 cups
Number Of Ingredients 16
Steps:
- In a cheesecloth-lined sieve set over a bowl drain yogurt, chilled, 1 hour. Discard liquid.
- Wearing rubber gloves, seed and devein jalapeños, reserving 1/4 teaspoon seeds. Cut chilies into pieces and in a blender purée with reserved chili seeds, coriander, fennel, and cumin seeds, and water until smooth.
- Thinly slice shallots. In a skillet heat oil over moderate heat until hot but not smoking and cook shallots, stirring occasionally, until golden. With a slotted spoon transfer shallots to paper towels to drain and season with salt. In oil remaining in skillet cook chili purée, stirring frequently, until liquid evaporates, about 3 minutes, and cool completely.
- Chop separately mint, parsley, and peanuts and in a bowl stir together with yogurt, chili purée, lime zest and juice, and salt and pepper to taste. Dip may be made 2 days ahead and chilled, covered. Chill shallots separately in an airtight container.
- Top dip with shallots and serve with chips and vegetables.
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