Mint and Browned Butter Yogurt Dip
- Makes¾ Cups
- Cook Time25 minutes
The browned butter in this dip adds nutty richness and the mint balances with its cool menthol. Aleppo pepper is a coarse, seedless, brick-red chili flake with subtle fruitiness and cumin notes; if it’s not available, use ¼ teaspoon red pepper flakes in its place. This dip is best served at room temperature because the butter solidifies when chilled.
Don’t use nonfat Greek yogurt. Its flavor is too lean and its texture too chalky to make a creamy, full-flavored dip.
In a small skillet over medium, melt the butter. Cook, swirling the pan, until the milk solids at the bottom are deep golden brown and the butter has the aroma of toasted nuts, 4 to 5 minutes.
Remove from the heat and whisk in the tomato paste, Aleppo pepper and ¼ teaspoon each salt and black pepper. Transfer to small bowl and cool to room temperature. Measure out 1 tablespoon of the butter mixture and set aside for drizzling.
Into the remaining butter mixture, whisk the yogurt and 2 tablespoons of mint. Taste and season with salt and pepper. Transfer to a serving bowl, drizzle with the reserved butter mixture and sprinkle with the remaining mint.
