Super awesome, healthy, easy as can be, dip coming your way! And I can’t get enough of it. My curried yogurt dip only has 10 ingredients, most of which you probably already have in your fridge and pantry. Creamy yogurt spiced with a green onion curry oil, a touch of lime juice, and toped with fresh herbs. The spices are everything in this dip- flavored with freshly ground cumin and coriander, yellow curry powder, and garam masala. Sure, you could use pre-ground cumin and coriander in a pinch, but the addition of freshly toasted and ground spices make such a world of difference in this simple recipe. It’s perfectly oniony and tangy, and everything I want in a dip.

I love to eat it with sliced veggies, toasted pita or naan chips, and as a base for a delicious wrap or grain bowl. It would be an excellent marinade for chicken or lamb, or spooned over shrimp or fish tacos for an Indian flare. I may or may not be eating it with pretzels as we speak, which is also an excellent delivery vehicle for shoveling as much of this stuff into your mouth as possible.

Make some today and use it all week. Or better yet, a double batch, because I promise you, it won’t last long.

Curried Yogurt Dip

Ingredients:

2 C whole milk yogurt

1 tsp kosher salt

1 Tbsp lime juice

2 tsp coriander seed

1 tsp cumin seed

2 tsp curry powder

1/4 tsp garam masala

1/4 C olive oil

1/2 C + 1 Tbsp green onions, sliced

cilantro leaves

Combine yogurt, salt, lime juice, and 1/4 C of sliced green onions in a mixing bowl. Set aside while you toast the whole spices.

In a small frying pan, toast the coriander and cumin seed over medium heat until fragrant, approximately 2-3 minutes. Transfer to a spice grinder, and grind into a fine powder.

Return spice mixture to the frying pan and add curry powder, garam masala, olive oil, and 1/4 C of sliced green onions. Cook over medium heat, stirring occasionally until the green onions have frizzled and the oil and spices are bubbling.

Spoon 2/3 of the green onion curry oil into the yogurt and stir to combine. Drizzle the remaining oil over the top and swirl gently into the yogurt, leaving some visible streaks of the oil. Top with remaining tablespoon of sliced green onions and a few cilantro leaves for garnish.