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.

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 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.

Spicy Yogurt Dip with Vegetables

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