One dip for all my parties.
Since I started making this ,there hasn’t been a single gathering or a party where I have not made this.Whether I am serving Indian food or Italian or desi Chinese this is one dip that will always be on my party table.
I have mopped this dip up with breads, nachos, chips, chicken wings, french fries, indian chicken keema sliders,naans with equal gusto.While planning my party menu, this is the first thing on my list-Every single time,and I am not exaggerating here, people have asked me for the recipe and I gladly tell them.Though I don’t know why I haven’t gotten around to penning here it sooner.
Maybe cause it’s so simple that it’s less of a recipe and more of an idea.You basically just chuck three things inside yogurt?Most of you will scoff at the list of ingredients once you get a look at it because there is absolutely no way this works together but It just does.
This yogurt dip works well because it has the right balance of all things we crave- Salty,Sour,Umami with the freshness of coriander.It gives a much needed relief and freshness to spicy appetizers and crunchy sides.The only real work in making this dip is to let it sit un disturbed , refrigerated for atleast 30 minutes so that the garlic and coriander release their natural flavours into the yogurt.This steeping time ensures that the garlic taste permeates to every part of the yogurt.
What kind of Yogurt should be used for this Yogurt Dip.
I prefer using store bought greek yogurt or the set curd available in the market because they usually have very less water in them as compared to the homemade curd.You can easily drain the visible water by tipping the tub on the sink a little but if you are a klutz like I am sometimes, go the extra step and strain the yogurt on a cheesecloth for 20 minutes.To use homemade curd for this dip, hang it in muslin cloth for 1-2 hours to reduce the water content, to make the dip creamy.
Other Famous variations of this Yogurt Dip
Every culture has a variation of this dip to spread on their flatbreads, spoon on kebabs and tame the curries with a dollop of yogurt.One of my friends ,adds pizza seasoning to this dip instead of coriander and she swears by it.You can make your own version by adding any combination of fresh or dried herbs.
The Greek Tzatziki & Iranian Maast O Khiaar
A very famous Greek variation of this dip is Tzatziki. You can make that version by adding grated cucumber and replacing coriander with dill.The exact same dish is called Mast O Khiaar in Iran.
The Lebanese Labneh
This is a Lebanese Cheese which is basically stained,hung yogurt.There are a lot of famous versions of this put together by Bonappetite magazine.Some of my favourites are-
Herb Labneh with Preserved Lemons
Roasted Red Pepper Labneh
Greek Yogurt Labneh
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Serves: 250 ml
- 250 ml of Greek Yogurt/Thick Set Curd
- 8-10 Garlic Cloves Minced
- 3 tbsp Minced Coriander
- 1 tsp Olive Oil(optional)
- Salt to taste
- Remove the water from the curd by straining it or carefully tipping it at 120 degrees to let the water out of the yogurt tub.
- Whisk the yogurt to get a creamy texture.
- Add all the ingredients in the yogurt.Refrigerate for at-least 1 hour.
- Optional Step-Drizzle with olive oil before serving
How to serve this Dip
You can serve this dip with store bought nachos or wheat crackers.
These spinach wheat crackers(in the picture) are homemade with a sprinkling zaatar. I had some leftover roti dough which I rolled out as thin as humanly possible and brushed with water, sprinkled zaatar and baked for 8 minutes on 150 degrees.
Homemade Za’atar is 1 part Thyme,2 parts Sumac,1 part sesame seeds and 1 part salt
I also like to serve this with chips and chicken wings.