Spicy Yogurt Dip with Vegetables

Keep the dip and raw vegetables separately; until just before digging in.

Total Time:
1 hr 35 min
1 hr 30 min
5 min

2 1/2 cups

  • 2 cups plain yogurt
  • 4 fresh jalapeno chilies
  • 1 1/2 tablespoons coriander seeds
  • 2 teaspoons fennel seeds
  • 1 teaspoon cumin seeds
  • 1/4 cup water
  • 1 tablespoon vegetable oil
  • 1/2 cup fresh mint leaves, chopped
  • 1/2 cup fresh flat-leafed parsley leaves, chopped
  • 1/4 cup dry-roasted peanuts, chopped
  • 1 teaspoon finely grated fresh lime zest
  • 1 tablespoon fresh lime juice
  • Accompaniments:
  • Potato chips
  • Assorted raw vegetables, such as: cherry tomatoes, trimmed radishes, cucumber spears, celery sticks
  • In a cheesecloth-lined sieve set over a bowl, drain yogurt, chilled, for 1 hour. Discard liquid. Wearing rubber gloves, seed and devein jalapenos, reserving 1/4 teaspoon seeds. Cut chilies into pieces and in a blender puree with reserved chile seeds, coriander, fennel, and cumin seeds, and water until smooth.

  • In skillet heat olive oil and cook chile puree, stirring frequently, until liquid evaporates, about 3 minutes, and cool completely.

  • In a bowl stir together mint, parsley, and peanuts yogurt, chili puree, lime zest and lime juice. Taste and adjust with salt and pepper, to taste. Dip may be made 2 days ahead and chilled, covered. Serve with chips and vegetables.

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