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Spicy Cilantro-Yogurt Dip

Spicy Cilantro-Yogurt Dip

  • Makes
    ½ Cup
  • Cook Time
    15 minutes

Steeping the garlic and chili in vinegar for a few minutes softens their harshness while also infusing the vinegar so their flavors are distributed throughout the dip. For added chili heat, leave some or all of the seeds in the serrano chili before chopping. The recipe is easily doubled if you’re serving a crowd.

Tip

Don’t use nonfat Greek yogurt. Its flavor is too lean and its texture too chalky to make a creamy, full-flavored dip.

Ingredients
  • 1

    tablespoon unseasoned rice vinegar

  • 1

    medium garlic clove, finely grated

  • 1

    serrano chili, stemmed, seeded and finely chopped

  • Kosher salt

  • ½

    cup plain whole-milk or low-fat Greek yogurt

  • 1

    cup lightly packed fresh cilantro, finely chopped

  • extra-virgin olive oil, to serve

In a small bowl, combine the vinegar, garlic, chili and ¼ teaspoon salt. Let stand for about 5 minutes to allow the garlic to mellow. Stir in the yogurt and cilantro, then taste and season with salt. Transfer to a serving bowl and drizzle with oil.