20 Min
GF
NF
Date Yogurt Dip
This dip is delicious for breakfast (spread the yogurt and date mix over warm toast and top with fresh herbs) or as a party dip with crudités, chips or crackers.
This dip is delicious for breakfast (spread the yogurt and date mix over warm toast and top with fresh herbs) or as a party dip with crudités, chips or crackers.
Cook Time
10 Minutes
Serves
8
Directions
Step 1
Whisk the yogurt with lemon juice, cumin, ginger, and salt. Spread onto the bottom of a serving bowl. Chill until further use.
Step 2
Heat the olive oil in a small frying pan and pop the mustard seeds. Within seconds, add the scallions and dry dates.
Step 3
Cook the dates and scallions for 2 to 3 minutes until the scallions wilt and the dates soften slightly. Add the red chile powder and salt and turn the heat off. Cool the mixture.
Step 4
Before serving, spread the date mixture on top of the yogurt and top with pistachios.
Notes & Variations
- Any style of plain yogurt will work with this recipe; however, if using Greek yogurt, it will result in a thicker dip.
- Replace one cup of yogurt with one cup (8 ounces) of cream cheese or goat cheese; however, bring them to room temperature before whisking with the yogurt.
- Replace the dates with a cup of raisins or prunes.
- Both the yogurt and dates can be made 3 to 4 days ahead of time. Store separately until ready to serve.
Ingredients
2 cups plain whole-milk yogurt
Juice of one lemon
1 teaspoon ground toasted cumin
1 tablespoon grated unpeeled ginger
1 teaspoon sea salt
3 tablespoons olive oil
1 teaspoon black mustard seeds
1 bunch sliced scallions
1 cup sliced dry dates
1 teaspoon red chile powder (optional)
1/2 teaspoon sea salt
1/4 cup pistachios, toasted and chopped
Step 1
Whisk the yogurt with lemon juice, cumin, ginger, and salt. Spread onto the bottom of a serving bowl. Chill until further use.
Step 2
Heat the olive oil in a small frying pan and pop the mustard seeds. Within seconds, add the scallions and dry dates.
Step 3
Cook the dates and scallions for 2 to 3 minutes until the scallions wilt and the dates soften slightly. Add the red chile powder and salt and turn the heat off. Cool the mixture.
Step 4
Before serving, spread the date mixture on top of the yogurt and top with pistachios.
2 cups plain whole-milk yogurt
Juice of one lemon
1 teaspoon ground toasted cumin
1 tablespoon grated unpeeled ginger
1 teaspoon sea salt
3 tablespoons olive oil
1 teaspoon black mustard seeds
1 bunch sliced scallions
1 cup sliced dry dates
1 teaspoon red chile powder (optional)
1/2 teaspoon sea salt
1/4 cup pistachios, toasted and chopped
Notes & Variations
- Any style of plain yogurt will work with this recipe; however, if using Greek yogurt, it will result in a thicker dip.
- Replace one cup of yogurt with one cup (8 ounces) of cream cheese or goat cheese; however, bring them to room temperature before whisking with the yogurt.
- Replace the dates with a cup of raisins or prunes.
- Both the yogurt and dates can be made 3 to 4 days ahead of time. Store separately until ready to serve.
Tags:
20 Min
GF
NF
Stock Your Pantry
Tags:
20 Min
GF
NF
Stock Your Pantry
Essential Masala Dabba
$235
Dipping into Dips
Nothing like an indulgent yogurt dip to snack on!
HAND OVER THE CARROTS.
