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Cilantro Spice Yogurt Dip with Pita Strips and Vegetables

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Cilantro Spice Yogurt Dip with Pita Strips and Vegetables

New Media Publishing

1 hr 15 mins total
50 mins prep

Recipe Filed Under
Yogurt, Spice, Indian, No Cook, Easy, Quick, Vegetarian, Healthy, Appetizer, New Year, Entertaining, Cocktail Party

Provided By: Alexis Touchet

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Cooling, tangy yogurt is the base of this dip, but cilantro, cumin, and chile spice things up nicely. If you have some handy, cardamom adds extra dimension.

Ingredients

Serves:

FOR DIP:

1 1/2 cups packed fresh cilantro sprigs

3 garlic cloves, chopped

1 (3-inch) serrano or jalapeno chile, chopped, including seeds

1 teaspoon cumin

1/4 teaspoon cardamom (optional)

1/4 cup water

2 1/2 tablespoons extra virgin olive oil

1 tablespoon fresh lemon juice

2 1/4 cups plain low-fat Greek yogurt

FOR ACCOMPANIMENTS:

6 (6-inch) pita loaves with pockets

1/2 stick (4 tablespoons) unsalted butter, melted

1/4 teaspoon salt

3 large carrots

1/2 pound broccolini or broccoli florets

Directions

Make dip: Puree cilantro with all dip ingredients except yogurt in a blender, stirring down side occasionally, until smooth. Stir puree into yogurt with salt to taste. Spoon into a serving bowl and drizzle with additional olive oil if desired.

Make accompaniments: Preheat oven to 375F with racks in upper and lower thirds.

Split pitas to make 12 rounds. Stir together butter and 1/4 teaspoon salt, then lightly brush on rough sides of pitas. Cut pitas into 1/2-inch-wide strips and arrange on 2 baking sheets. Bake, switching positions of sheets halfway through baking, until golden and crisp, 8 to 10 minutes.

Have a bowl of ice water ready. Peel carrots using a wide u-shape vegetable peeler, then place carrots on a work surface and shave long strips. Roll up each strip into a curl, then secure with a toothpick and place in ice water until they hold their shape, about 1 hour. (Alternately, carrots can be cut into sticks.)

If using broccolini, peel stem using a vegetable peeler. Have a bowl of ice water ready. Cook broccolini or broccoli in a large saucepan of boiling salted water until crisp-tender, about 2 minutes, then transfer to ice water to stop cooking. Drain well.

Serve dip with pita strips and vegetables.

Make ahead: Pita strips can be made 3 days ahead and kept in an airtight container at room temperature. Dip can be made 1 day ahead and kept chilled. Vegetables can be prepared 1 day ahead. Keep carrot curls in ice water and broccolini or broccoli in damp paper towels in a plastic bag. Just before serving drain carrot curls and discard toothpicks.