Spicy Yogurt Dip with Vegetables Recipe

Name: Spicy Yogurt Dip with Vegetables
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cups plain yogurt; 4 fresh jalapeno chilies; 1 1/2 tablespoons coriander seeds; 2 teaspoons fennel seeds; 1 teaspoon cumin seeds; 1/4 cup water; 1 tablespoon vegetable oil; 1/2 cup fresh mint leaves, chopped; 1/2 cup fresh flat-leafed parsley leaves, chopped; 1/4 cup dry-roasted peanuts, chopped; 1 teaspoon finely grated fresh lime zest; 1 tablespoon fresh lime juice; Potato chips; Assorted raw vegetables, such as: cherry tomatoes, trimmed radishes, cucumber spears, celery sticks

Servings: persons

2 cups plain yogurt
4 fresh jalapeno chilies
1 1/2 tablespoons coriander seeds
2 teaspoons fennel seeds
1 teaspoon cumin seeds
1/4 cup water
1 tablespoon vegetable oil
1/2 cup fresh mint leaves, chopped
1/2 cup fresh flat-leafed parsley leaves, chopped
1/4 cup dry-roasted peanuts, chopped
1 teaspoon finely grated fresh lime zest
1 tablespoon fresh lime juice
Potato chips
Assorted raw vegetables, such as: cherry tomatoes, trimmed radishes, cucumber spears, celery sticks

1
In a cheesecloth-lined sieve set over a bowl, drain yogurt, chilled, for 1 hour.
2
Discard liquid.
3
Wearing rubber gloves, seed and devein jalapenos, reserving 1/4 teaspoon seeds.
4
Cut chilies into pieces and in a blender puree with reserved chile seeds, coriander, fennel, and cumin seeds, and water until smooth.
5
In skillet heat olive oil and cook chile puree, stirring frequently, until liquid evaporates, about 3 minutes, and cool completely.
6
In a bowl stir together mint, parsley, and peanuts yogurt, chili puree, lime zest and lime juice.
7
Taste and adjust with salt and pepper, to taste.
8
Dip may be made 2 days ahead and chilled, covered.
9
Serve with chips and vegetables.

172

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

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

My Personal Notes

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How did you like this recipe?

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

You need 14 ingredients. The key ingredients include: 2 cups plain yogurt, 4 fresh jalapeno chilies, 1 1/2 tablespoons coriander seeds, 2 teaspoons fennel seeds, and more.

Yes, Spicy Yogurt Dip with Vegetables 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.

That's it — enjoy your meal!

Spicy Yogurt Dip with Vegetables

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions