This dip recipe goes beyond vegetables and can also be paired with lamb, chicken, or fish. This recipe is from Josef Centeno of P.Y.T. in Los Angeles, CA.
Recipe information
Yield
Makes about 2 cups
Ingredients
1
tablespoon vadouvan
3
tablespoons olive oil, plus more for drizzling
1½
cups plain whole-milk Greek yogurt
½
cup sour cream
1
tablespoon fresh lemon juice
1
garlic clove, finely grated
3
tablespoons coarsely chopped dill, plus more for serving
Kosher salt, freshly ground pepper
Ingredient Info
Vadouvan is a French curry-like spice blend. It can be found at specialty foods stores, some supermarkets, and online.
Need to make a substitution?
Preparation
Step 1
Heat vadouvan and 3 Tbsp. oil in a small skillet over medium until oil is sizzling around spice and spice is very fragrant, about 2 minutes. Let cool.
Step 2
Mix yogurt, sour cream, lemon juice, garlic, and 3 Tbsp. dill in a medium bowl; season with salt and pepper. Mix in vadouvan oil. Drizzle with more oil and top with more dill.
Nutrition Per Serving
Calories (kcal) 120
Fat (g) 10
Saturated Fat (g) 3.5
Cholesterol (mg) 15
Carbohydrates (g) 4
Dietary Fiber (g) 0
Total Sugars (g) 2
Protein (g) 5
Sodium (mg) 40