Yogurt Raisin Dip
10 Min

Yogurt Raisin Dip

Inspired by the cuisine of Gujarat, where finishing plain yogurt off with spiced oils is the norm, this yogurt can be eaten alongside grilled meats or as dip for raw vegetables. It takes minutes to make, is a visual treat and the raisins or currants add a balance of sweetness to the tart yogurt. Don’t add the herbs until just before serving. If using non-fat yogurt, drain it for an hour or two in a sieve to get rid of the liquid. If using Greek style yogurt, dilute it with a little bit of water so it’s not too thick.
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Cook Time

10 Minutes



Step 1
In a bowl, combine yogurt with lemon juice, ginger, and salt. Spread onto a plate and sprinkle chile powder over it.
Step 2
Heat the olive oil in a small frying pan and pop the mustard seeds. Immediately turn the heat off. Drizzle this oil over the yogurt.
Step 3
Top with raisins, nuts, and herbs and serve.
1 cup plain whole-milk yogurt
Juice of half a lemon
1 tablespoon grated unpeeled ginger
Pinch of sea salt
Pinch of red chile powder (optional)
2 tablespoons olive oil
1 teaspoon black mustard seeds
1/4 cup raisins (or dates, apricots or prunes)
1 tablespoon toasted chopped nuts such as pistachios, cashews, or almonds
Fresh herbs

Notes & Variations

  • Any style of plain yogurt will work with this recipe; however, if using Greek yogurt, it will result in a richer dip.
  • Replace half yogurt with cream cheese or goat cheese; however, bring them to room temperature before whisking into the yogurt.
  • Serve with warm bread or sliced crudités.
10 Min

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Cooking with yogurt!

Using yogurt as a base for cooking is a beautiful way to bring a healthy creaminess to any dish.