Spiced Yogurt Dip
- Makes1 cup
- Cook Time5 minutes
Our spiced yogurt dip was inspired by Madhur Jaffrey, the Delhi-born actress, cookbook author and television chef who has spent decades exploring the food of her homeland and beyond. We loved the yogurt dressing in her book, “Vegetarian India.” Warm spices such as coriander, cumin and turmeric contrast beautifully with the cool, tangy flavor of the yogurt. We liked it with vegetables such as endive, radishes, cucumbers, fennel and carrots. For a thinner consistency—to use the dip as a dressing—add water a tablespoon at a time, whisking until smooth after each addition. Because it is made without herbs or too much garlic, the dip keeps well in the refrigerator for up to five days.
Don’t overpower the dip with garlic. More than ⅛ teaspoon of finely grated raw garlic—use a wand-style grater—easily overpowered the dressing.
In a medium bowl, whisk together the yogurt, coriander, cumin, turmeric, salt, ¼ teaspoon black pepper, cayenne and garlic. Add the oil, vinegar and honey, then whisk until smooth. Transfer to a serving bowl, drizzle with olive oil, then sprinkle with additional black pepper and flaky salt, if desired.
