Sour Cream or Yogurt Dip, 5 Ways

Yogurt_dip_1

Makes: 6 to 8 servings

Time: 10 minutes

Perhaps the easiest dip to make, but a revelation if the only version you’ve had is onion dip made with dried soup mix.

A couple of pointers and ideas: If your yogurt is thin, drain it in a cloth-lined strainer for 15 to 30 minutes before using it. You can chop the vegetables in a food processor, but be careful not to purée them. If you prefer a slightly more textured dip, add 1/4 cup or so of creamy cottage cheese to the mix. For a stiffer and more flavorful dip, substitute mayonnaise for half the sour cream or yogurt. Recipe from How to Cook Everything.

1 cup chopped mixed raw vegetables, like seeded cucumber, red or green bell pepper, carrot, and/or peas

1 scallion, finely chopped

2 tablespoons chopped fresh dill or parsley leaves or 1 teaspoon dried dill

2 cups sour cream or yogurt

Salt and freshly ground black pepper

Freshly squeezed lemon juice, to taste (optional)

1. Mix the vegetables with the scallion, herb, sour cream, and some salt and pepper. Taste and adjust the seasoning, then add a little lemon juice if necessary. Cover and refrigerate for up to a day. Serve with vegetables, crackers, or thin slices of toast.

Onion Dip. Easy and amazing: Use a food processor to mince the onion, but stop the machine before it gets too watery (if you go too far, just drain the onion a bit before mixing it with the sour cream). Use 1 cup onion and 1/2 cup parsley leaves; you won’t need lemon juice.

Horseradish Dip. Add Dijon mustard to taste to give this dip even more kick: Add 1 tablespoon or more prepared horseradish.

Smoked Salmon or Trout Dip. Also good with salmon or trout roe: Omit or include the vegetables as you like; add 1/2 cup flaked smoked trout or minced smoked salmon. Lemon juice is a must here.

Watercress or Arugula Dip. The pepperiness of these greens is fabulous in a dip: Omit or include the vegetables as you like; add 1 cup trimmed, washed, dried (drying is essential), and chopped watercress or arugula.

 

Posted in Middle Eastern, Recipes

4 Comments

  1. Casey DelliCarpini said...

    Awe-some. Thank you!

  2. Julie Anne Rhodes said...

    Nothing like feasting on a delicious dip and crudite on a hot summer day. Mmmmmmm….

  3. Bruno Thero said...

    Cooks use the terms “horseradish” or “prepared horseradish” to refer to the grated root of the horseradish plant mixed with vinegar. Prepared horseradish is white to creamy-beige in colour. It will keep for months refrigerated but eventually will darken, indicating it is losing flavour and should be replaced. The leaves of the plant, while edible, are not commonly eaten, and are referred to as “horseradish greens”.”

    Check ya later
    <http://www.caramoan.co/

  4. Ekta said...

    the onion dip can be modified using some sour cream and mustard..which tastes amazing with lebanese breads..

Leave a Reply

Your email address will not be published. Required fields are marked *

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <strike> <strong>