Yogurt Dip With Mint n Garlic/ Easy Mint n Garlic Dip

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Savoury pancakes and fritters are prepared in my house quite often and served with green chutneys which I make with coriander,  green onions and mint leaves. Yesterday when I made Zucchini-corn hash browns, I wanted to substitute the rustic green chutneys with something different which not only contains the herbs but also have the yoghurt as a base. A flavourful garlicky-minty yoghurt sauce or dip came out with a few ingredients and little effort. No blending or pounding, just mixing the garlic,  olive oil, lemon juice and pomegranate kernels with the creamy yoghurt which reminds me of the Middle Eastern flavours

Course-side dish/ dip/ appetizer

Cuisine – world/ middle east

 Prep Time – 5 Min

 Cook Time – 5 Min

 Total Time – 10 Min

 Yield – 3 Servings

 Author – Bharti Dhawan

 Ingredients

•  Plain unsalted yoghurt – 1 cup
•  Grated garlic – 2 tsp
•  Extra virgin olive oil – 2 tsp
•  Finely chopped mint leaves – 1 tbsp
•  Pomegranate kernels – 1 tbsp
•  Lemon juice – 1/2 tsp
•  Salt – to taste or 1 tsp
•  Finely chopped fresh green and red chillies – 1 tsp each

 Instructions

1-  Whisk the yoghurt well to break the pumps if any to bring to a creamier consistency
2-  Add all the ingredients mentioned above except salt
3-  Add salt just before serving this dip with your snacks

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