We love the flavour contrasts in this dip: tangy, rich yogourt, cranberries and refreshing mint. Pappadums and rice crackers are ideal for dipping into it.
Cranberry pistachio yogourt dip
1
PREP TIME
10 min
Makes
2 cups (500 mL)
* PLUS Standing Time: 180 minutes
Ingredients
- 3 cups Balkan-style yogurt
- 1 large lemon
- 2 garlic cloves , minced
- 3 tbsp finely chopped mint
- 1 green onion , thinly sliced
- 1/4 tsp salt
- 2 tbsp dried cranberries
- 2 tbsp chopped pistachios
- coarsely chopped mint
Instructions
- To thicken yogourt, line a sieve with a piece of cheesecloth folded into 2 layers or a new reusable kitchen cloth. Place over a bowl. Put yogourt into sieve. Cover and leave at room temperature until some liquid has drained and yogourt is thick, at least 3 hours, or refrigerate overnight. Then scrape yogourt into a bowl. Discard liquid.
- Finely grate peel from lemon. Stir 2 tsp (10 mL) into yogourt with garlic, 3 tbsp (45 mL) mint, half of green onion and salt. Taste and add more salt if needed. If not serving right away, cover and refrigerate up to a day. Just before serving, sprinkle with cranberries, chopped pistachios, remaining green onion and coarsely chopped mint. Yogourt will keep well, covered and refrigerated, up to a day. Serve with pappadums and toasted pita wedges for dipping.
Nutrition (per serving)
- Calories
- 26,
- Protein
- 1 g,
- Carbohydrates
- 2 g,
- Fat
- 2 g,
- Sodium
- 25 mg.
FILED UNDER: chilled Dinner New Years potluck side dishes
