Spiced Yogurt Dip With Pita And Peppers

1. 1

   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. Puree 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 puree into yogurt and season with salt.

2. 2

   Put oven racks in upper and lower thirds of oven and preheat oven to 375u00b0F.

3. 3

   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.

* Per serving · 4 servings · Values may vary.