This yogurt-based dip with garlic and dill leaves is so creamy and refreshing that it invites you to have it with the snack preparations. Yesterday I made baked eggs in zucchini cups and served them with dill dip. And this was a total win-win!!
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For this dip, a thick creamy unsweetened yogurt is required. If the yogurt is unavailable the plain curd can be hanged in a muslin cloth or a strainer for few hours to drain all the liquid and you get a thick yogurt in hand. I fry garlic in the butter as garlicky butter gives it an amazing flavour. Dill leaves add the freshness to this dip
Course – dips/ side dish
Cuisine – Greek
Prep Time – 5 Min
Cook Time – 2 Min
Total Time – 5-7 Min
Yield – 1 bowl
Author – Bharti Dhawan
Ingredients
- Yogurt or hung curd – 1 cup
- Finely chopped Dill leaves – 2 tbsp
- Minced or finely chopped garlic – 2 tsp
- Salt – to taste
- Butter – 2 tsp
Instructions
- Whip hung curd and add salt
- Add chopped dill leaves
- Heat butter at low flame) and add minced garlic. Fry it to get a golden colour(be cautious not to burn them)
Pour fried garlic and butter on the prepared yogurt and mix well
Chill the yogurt dip with dill and garlic in the refrigerator and serve with evening snacks, appetizers or veggie sticks
My family loves to eat this Dip with Baked Eggs In Zucchini Cups
