Cilantro Spice Yogurt Dip with Pita Strips and Vegetables

Cilantro Spice Yogurt Dip with Pita Strips and Vegetables

New Media Publishing

Provided by: Alexis Touchet

1 hr 15 mins total 50 mins prep Full Screen

Servings

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

• 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.

• Filed under:
• Yogurt,
• Spice,
• Indian,
• No Cook,
• Easy,
• Quick,
• Vegetarian,
• Healthy,
• Appetizer,
• New Year,
• Entertaining,
• Cocktail Party

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