I was looking for a greek yogurt recipe that would provide a cool counterpoint to an Indian-inspired dinner of coconut rice (plain jasmine rice made with a combination of coconut milk and water, simmered with a pinch of salt and a cinnamon stick) with a chickpea masala (posted earlier on EWAP, here).
Most recipes I came across online focused only on greek flavors so I tried this recipe from Jesse Brune's website and it went quite well. I didn't add the salt or pepper and used ground garlic powder rather than fresh. It is rather thick, which I liked. I recommend adjusting the lemon juice to achieve your desired consistency, or add a little water to thin. I think it would be good thick as a veggie dip or sandwich spread, which I plan to do for lunches this week.
Serves: 4-6
Ingredients:
- 1 c. Plain Greek Yogurt
- 2 tsp Olive Oil
- 2 tbsp Lemon or Lime juice
- 1 shallot, minced or 2 green onions (minus the stem), minced
- 1/2 clove garlic, minced
- 1 tsp paprika
- 1 tsp chili powder
- sea salt + pepper, to taste
Cooking Instructions:
Simply place all the items in a mixing bowl and thoroughly mix with a fork or whisk. Save the salt+pepper for last, so you avoid over salting… just gradually incorporate the s+p at the end – until the desired taste is achieved.
Simply place all the items in a mixing bowl and thoroughly mix with a fork or whisk. Save the salt+pepper for last, so you avoid over salting… just gradually incorporate the s+p at the end – until the desired taste is achieved.
