Best 8 Spicy Yogurt Dip With Chips And Vegetables Recipes

SPICY CILANTRO-YOGURT DIP

Steps:

• Put the cilantro, cardamom, cumin, garlic, jalapeno and lemon juice in a blender and puree until smooth. Transfer the mixture to a medium bowl, stir in the yogurt and season with salt and pepper.
• Spoon the dip into a serving bowl and drizzle with the olive oil if using. Garnish with cilantro. Serve with grilled flatbread and/or cut-up vegetables for dipping.
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YOGURT VEGGIE DIP

Steps:

• In a large bowl, combine the first five ingredients. Cover and refrigerate until serving. Serve with vegetables.

GREEK YOGURT VEGGIE DIP RECIPE BY TASTY

Steps:

• Slice green pepper.
• In a medium size bowl, combine Greek yogurt, dried parsley, garlic powder, onion powder, pepper, salt, dried basil, and green onions. Mix until well combined.
• To prepare the platter, cut an assortment of your favorite vegetables into the shape they are easiest to dip with. (We used cauliflower, cucumber, green bell pepper, broccoli, celery, yellow bell pepper, carrots, red bell pepper, radishes, and cherry tomatoes.)
• Surrounding a bowl, lay vegetables on top of a bed of kale and fill the bowl with the dip.
• Optional: Sprinkle with some green onions, dried minced garlic, and dried minced onion.
• Enjoy!

SPICY BUFFALO DIP

Steps:

• Mix Greek yogurt, hot sauce, sugar, lemon juice, cayenne pepper, garlic powder, and salt together in a bowl.

SPICY YOGURT DIP WITH CHIPS AND VEGETABLES

Steps:

• In a cheesecloth-lined sieve set over a bowl drain yogurt, chilled, 1 hour. Discard liquid.
• Wearing rubber gloves, seed and devein jalapeños, reserving 1/4 teaspoon seeds. Cut chilies into pieces and in a blender purée with reserved chili seeds, coriander, fennel, and cumin seeds, and water until smooth.
• Thinly slice shallots. In a skillet heat oil over moderate heat until hot but not smoking and cook shallots, stirring occasionally, until golden. With a slotted spoon transfer shallots to paper towels to drain and season with salt. In oil remaining in skillet cook chili purée, stirring frequently, until liquid evaporates, about 3 minutes, and cool completely.
• Chop separately mint, parsley, and peanuts and in a bowl stir together with yogurt, chili purée, lime zest and juice, and salt and pepper to taste. Dip may be made 2 days ahead and chilled, covered. Chill shallots separately in an airtight container.
• Top dip with shallots and serve with chips and vegetables.

YOGURT DIP WITH CRUDITES AND CHIPS

Steps:

• Combine yogurt, zaatar, and garlic; season with salt. Transfer to a serving bowl; drizzle withoil and sprinkle with more zaatar. Serve, with crudites and chips.

CUCUMBER YOGURT DIP WITH GREEK PITA CHIPS

Steps:

• Yogurt Dip:.
• Cut the cucumber in half lengthwise and grate into a medium mixing bowl. Add yogurt, sour cream, lemon juice, and 1 tablespoon Greek seasoning. Stir to mix well.
• Season with salt and pepper to taste.
• Refrigerate for at least 1 hour.
• Serve with the toasted pitas chips.
• Pita Chips:
• Preheat oven to 350 degrees F.
• Spray baking sheet with olive oil cooking spray(or use olive oil on a piece of paper towel and wipe over baking sheet); set aside.
• Cut each pita bread into 8 triangles.
• Place on baking sheet, in a single layer. Lightly spray with cooking spray and sprinkle with remaining 2 teaspoons Greek seasoning.
• Bake for 10 minutes. Remove from oven; let cool. Enjoy!

SPICY YOGURT CUCUMBER DIP

Steps:

• Drain cucumber in a fine sieve for 20 minutes; press to extract liquid.
• Meanwhile, if using plain yogurt, drain in cheesecloth placed in a sieve, 20 minutes.
• Heat oil in a saucepan over medium high heat; add curry powder and cook until bubbly, about 45 seconds.
• Transfer to a bowl and let cool; stir in cucumber, yogurt, chutney, ginger, cilantro, 1 teaspoon salt, 1/2 teaspoon pepper.
• Refrigerate 1 hour; adjust seasonings.
• Store up to 3 days refrigerated.