SPICY CILANTRO-YOGURT DIP
This green dip is tangy and spicy and great with grilled flat bread or cut-up vegetables for dipping.
Provided by Food Network Kitchen
Time 15m
Yield 6 to 8 servings
Number Of Ingredients 10
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.
- Copyright 2016 Television Food Network, G.P. All rights reserved.
YOGURT VEGGIE DIP
I put an unusual spin on yogurt dip by adding radishes. This creamy dip makes a zippy appetizer when served with cauliflower and broccoli florets or rye bread cubes. -Donna Smith, Victor, New York
Provided by Taste of Home
Categories Appetizers
Time 15m
Yield about 1-1/3 cups.
Number Of Ingredients 6
Steps:
- In a large bowl, combine the first five ingredients. Cover and refrigerate until serving. Serve with vegetables.
Nutrition Facts : Calories 29 calories, Fat 1g fat (1g saturated fat), Cholesterol 2mg cholesterol, Sodium 53mg sodium, Carbohydrate 3g carbohydrate (0 sugars, Fiber 1g fiber), Protein 1g protein. Diabetic Exchanges
GREEK YOGURT VEGGIE DIP RECIPE BY TASTY
Here's what you need: greek yogurt, dried parsley, garlic powder, onion powder, pepper, salt, dried basil, green onion, green onion, dried minced garlic, dried minced onion
Provided by Tasty
Categories Appetizers
Time 30m
Yield 3 servings
Number Of Ingredients 11
Steps:
- Slice green pepper.
- In a medium size bowl, combine Greek yogurt, dried parsley, garlic powder, onion powder, pepper, salt, dried basil, and green onions. Mix until well combined.
- To prepare the platter, cut an assortment of your favorite vegetables into the shape they are easiest to dip with. (We used cauliflower, cucumber, green bell pepper, broccoli, celery, yellow bell pepper, carrots, red bell pepper, radishes, and cherry tomatoes.)
- Surrounding a bowl, lay vegetables on top of a bed of kale and fill the bowl with the dip.
- Optional: Sprinkle with some green onions, dried minced garlic, and dried minced onion.
- Enjoy!
Nutrition Facts : Calories 148 calories, Carbohydrate 23 grams, Fat 0 grams, Fiber 2 grams, Protein 14 grams, Sugar 17 grams
SPICY BUFFALO DIP
Warning: Keep away from children. This dip is very spicy! This is my first recipe. I hope you like it! Constructive criticism is greatly appreciated. Serve with chips, crackers, vegetables, etc.
Provided by Michael Dixon
Categories Appetizers and Snacks Spicy
Time 10m
Yield 8
Number Of Ingredients 7
Steps:
- Mix Greek yogurt, hot sauce, sugar, lemon juice, cayenne pepper, garlic powder, and salt together in a bowl.
Nutrition Facts : Calories 23.6 calories, Carbohydrate 2.3 g, Cholesterol 2.8 mg, Fat 1.3 g, Fiber 0.1 g, Protein 0.8 g, SaturatedFat 0.6 g, Sodium 120 mg, Sugar 2.2 g
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.
YOGURT DIP WITH CRUDITES AND CHIPS
A no-cook, crowd-pleasing dip served with colorful, crunchy vegetables.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Time 15m
Number Of Ingredients 6
Steps:
- Combine yogurt, zaatar, and garlic; season with salt. Transfer to a serving bowl; drizzle withoil and sprinkle with more zaatar. Serve, with crudites and chips.
CUCUMBER YOGURT DIP WITH GREEK PITA CHIPS
This is an easy delicious recipe adapted from Semi-Homemade Cooking with Sandra Lee. Great for parties, or hanging out!
Provided by Sharon123
Categories Vegetable
Time 15m
Yield 2 cups, 8 serving(s)
Number Of Ingredients 9
Steps:
- Yogurt Dip:.
- Cut the cucumber in half lengthwise and grate into a medium mixing bowl. Add yogurt, sour cream, lemon juice, and 1 tablespoon Greek seasoning. Stir to mix well.
- Season with salt and pepper to taste.
- Refrigerate for at least 1 hour.
- Serve with the toasted pitas chips.
- Pita Chips:
- Preheat oven to 350 degrees F.
- Spray baking sheet with olive oil cooking spray(or use olive oil on a piece of paper towel and wipe over baking sheet); set aside.
- Cut each pita bread into 8 triangles.
- Place on baking sheet, in a single layer. Lightly spray with cooking spray and sprinkle with remaining 2 teaspoons Greek seasoning.
- Bake for 10 minutes. Remove from oven; let cool. Enjoy!
SPICY YOGURT CUCUMBER DIP
Serve with baked pita chips or pappadams (Indian flat bread) that has been heated and broken into piece, or whatever! Stores, in the refrigerator, up to 3 days.
Provided by threeovens
Categories Vegetable
Time 27m
Yield 2 cups, 8 serving(s)
Number Of Ingredients 8
Steps:
- Drain cucumber in a fine sieve for 20 minutes; press to extract liquid.
- Meanwhile, if using plain yogurt, drain in cheesecloth placed in a sieve, 20 minutes.
- Heat oil in a saucepan over medium high heat; add curry powder and cook until bubbly, about 45 seconds.
- Transfer to a bowl and let cool; stir in cucumber, yogurt, chutney, ginger, cilantro, 1 teaspoon salt, 1/2 teaspoon pepper.
- Refrigerate 1 hour; adjust seasonings.
- Store up to 3 days refrigerated.
Nutrition Facts : Calories 20.5, Fat 1.8, SaturatedFat 0.1, Sodium 1.2, Carbohydrate 1.2, Fiber 0.3, Sugar 0.3, Protein 0.2
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