Spicy Yogurt Cucumber Dip |
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Prep Time: 25 Minutes Cook Time: 2 Minutes |
Ready In: 27 Minutes Servings: 8 |
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Serve with baked pita chips or pappadams (Indian flat bread) that has been heated and broken into piece, or whatever! Stores, in the refrigerator, up to 3 days. Ingredients:
1/2 english cucumber, peeled and grated |
1 tablespoon safflower oil |
2 teaspoons curry powder |
2 cups greek yogurt (drained) or 2 1/4 cups plain yogurt (drained) |
1/4 cup mango chutney |
1 teaspoon grated ginger |
salt & freshly ground black pepper |
1/2 cup fresh cilantro, chopped |
Directions:
1. Drain cucumber in a fine sieve for 20 minutes; press to extract liquid.
2. Meanwhile, if using plain yogurt, drain in cheesecloth placed in a sieve, 20 minutes.
3. Heat oil in a saucepan over medium high heat; add curry powder and cook until bubbly, about 45 seconds.
4. Transfer to a bowl and let cool; stir in cucumber, yogurt, chutney, ginger, cilantro, 1 teaspoon salt, 1/2 teaspoon pepper.
5. Refrigerate 1 hour; adjust seasonings.
6. Store up to 3 days refrigerated.
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