Spiced Yogurt Dip With Pita And Peppers Recipe

Name: Spiced Yogurt Dip With Pita And Peppers
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 green cardamom pods; 1/2 teaspoon caraway seeds; 1/2 teaspoon black peppercorns; 1 cup loosely packed fresh sprigs cilantro; 2 medium garlic cloves, chopped; 1 (3-inch) fresh serrano chile, including seeds, chopped; 2 to 3 tablespoons water; 3 tablespoons olive oil; 1 1/2 cups plain whole-milk Greek yogurt; 4 (6-inch) pita loaves with pockets; 2 tablespoons unsalted butter, melted; 1/4 teaspoon salt; 3 bell peppers (assorted colors), cut lengthwise into 1/2-inch-wide strips; an electric coffee/spice grinder or a mortar and pestle

Servings: persons

2 green cardamom pods
1/2 teaspoon caraway seeds
1/2 teaspoon black peppercorns
1 cup loosely packed fresh sprigs cilantro
2 medium garlic cloves, chopped
1 (3-inch) fresh serrano chile, including seeds, chopped
2 to 3 tablespoons water
3 tablespoons olive oil
1 1/2 cups plain whole-milk Greek yogurt
4 (6-inch) pita loaves with pockets
2 tablespoons unsalted butter, melted
1/4 teaspoon salt
3 bell peppers (assorted colors), cut lengthwise into 1/2-inch-wide strips
an electric coffee/spice grinder or a mortar and pestle

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

334

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 2 green cardamom pods, 1/2 teaspoon caraway seeds, 1/2 teaspoon black peppercorns, 1 cup loosely packed fresh sprigs cilantro, and more.

Yes, Spiced Yogurt Dip With Pita And Peppers falls under the Snacks & Appetizers category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Spiced Yogurt Dip With Pita And Peppers

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