Spicy Yoghurt Dip Chilli Garlic Dill Recipes

SPICY CILANTRO-YOGURT DIP

Steps:

• Put the cilantro, cardamom, cumin, garlic, jalapeno and lemon juice in a blender and puree until smooth. Transfer the mixture to a medium bowl, stir in the yogurt and season with salt and pepper.
• Spoon the dip into a serving bowl and drizzle with the olive oil if using. Garnish with cilantro. Serve with grilled flatbread and/or cut-up vegetables for dipping.
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SPICY YOGHURT DIP (CHILLI, GARLIC, DILL)

Steps:

• Mix the yoghurt, garlic and Dill together.
• Drizzle olive oil on top of the mixture (around the edges only).
• sprinkle chilli powder on top of the mixture.
• Heat some Chiabbata / Turkish bread or Pitta, dip, and enjoy!

SPICY DILL DIP

Steps:

• Combine all ingredients in bowl. Season to taste with salt and pepper. Refrigerate until well chilled.

SPINACH DIP WITH GARLIC, YOGURT AND DILL

Steps:

• If using fresh spinach, put it in a colander in the sink. Bring a kettle of water to a boil and pour it over the spinach to wilt it. Let the spinach cool completely, then use your hands to squeeze it very dry. Coarsely chop spinach and set it aside. If using frozen chopped spinach, just squeeze it out until it's very dry, then set aside.
• In a blender or food processor, combine scallions, yogurt, cream cheese, dill, parsley, garlic, 2 teaspoons lemon juice, zest, cumin, 3/4 teaspoon salt and 1/4 teaspoon pepper. With the motor running, drizzle in olive oil and blend, scraping down the sides as needed, until the mixture is very smooth, 1 to 2 minutes.
• Scrape the mixture into a mixing bowl and fold in the chopped spinach until evenly distributed. Cover and refrigerate for at least 30 minutes to allow the flavors to blend. Dip will keep in the refrigerator for up to 4 days.
• Just before serving, taste and add more salt, pepper and lemon juice, if you like. To serve, scrape dip into a serving bowl, drizzle with olive oil, and sprinkle with Urfa or Aleppo pepper flakes, if desired.

YOGURT DILL DIP

Steps:

• In a small bowl, combine the first eight ingredients. Cover and refrigerate for at least 1 hour. Serve with vegetables.

SPICED YOGURT DIP WITH PITA AND PEPPERS

Steps:

• Lightly crush cardamom pods with your thumb, then remove seeds, discarding husks. Toast cardamom, caraway seeds, and peppercorns in a dry small heavy skillet over moderate heat, stirring, until fragrant and a shade darker, then cool. Grind spice mixture to a powder in grinder. Purée cilantro with spice mixture, garlic, chile, 2 tablespoons water, and 1 tablespoon oil in a blender until smooth (add remaining tablespoon water if necessary). Stir purée into yogurt and season with salt.
• Put oven racks in upper and lower thirds of oven and preheat oven to 375°F.
• Split pitas to make 8 rounds. Stir together butter, salt, and remaining 2 tablespoons oil in a small bowl, then lightly brush on rough sides of pitas. Cut pitas into 1/2-inch-wide strips and arrange in 1 layer on 2 baking sheets. Bake, switching position of sheets halfway through baking, until golden and crisp, about 10 minutes total. Transfer toasts to a rack to cool.3Serve dip with toasts and bell peppers.