Can you tell I really like to dips for my food? I have lots of different yogurt dip recipes…and really I think you can add just about any kind of spice to yogurt and get a good dip. Cilantro and lime for mexican (or you could try cumin and coriander); dill and lemon for fish; basil and garlic for chicken; feta cheese and yogurt for burgers…well, you get the picture. Anyway, here’s my version of an indian dip. Yogurt with some curry!
- 1 cup yogurt
- 1/2 tsp garlic, minced
- 1/2 tsp worchestshire
- 1/4-1/2 tsp salt
- 2 tsp lemon juice
- 2-3 tsp curry powder
- 1 tablespoon dried parsley (fresh would be even better…but I rarely have fresh parsley!)
Combine all the ingredients in a food processor until smooth. Refrigerate for at least an hour or so to let the flavors combine.
