Yogurt Dip Recipes

Dairy yogurt is the outcome of fermented milk. It is full of nutrition, and is rich in protein, calcium, riboflavin, vitamin B6, and vitamin B12. Yogurt has been a part of people's diets for about 4,500 years, and is present in cuisines all around the world. It may be used as it is, flavored, or as an essential ingredient in certain dishes. It is widely used in Southeast and Middle east Asia. In India, it forms the basis of many preparations, and served as an accompaniment alongside many foods.

Ingredients

• 2 cups plain yogurt
• 6 pita breads (cut horizontally in half, then cut into wedges)
• 1 English hothouse cucumber (unpeeled, halved lengthwise, seeded, and grated)
• 1 garlic clove (minced)

• 1 tbsp. coarse salt
• 2 tbsp. fresh dill (minced)
• ½ cup sour cream
• Olive oil
• 2 tbsp. fresh lemon juice

Directions

This step needs to be done a day before you prepare the dip. Take a large sieve, and line it with a cheesecloth. Empty the yogurt into the sieve, and place it on an appropriately-sized bowl. Carefully cover the sieve with a plastic wrap, and place it along with the bowl in the refrigerator for at least 12 hours.

Sprinkle the salt on the cucumber and chill it. Take a large bowl and transfer the drained yogurt to it. Add in the sour cream, dill, lemon juice, and garlic. Take out the cucumber and squeeze as much liquid out of it as possible. Add the cucumber to the yogurt, and sprinkle it with some pepper.

Stir, cover the bowl, and chill the mixture for about 2 hours. Once done, serve the cucumber dip with baked pita wedges brushed with olive oil.

Ingredients

• 1 cup thick, strained, or Greek-style yogurt
• 1 tsp. cumin seeds or ½ tsp. ground cumin
• ⅛ tsp. cayenne, plus some more to taste
• 1 garlic clove (optional)
• ¼ tsp. salt, plus some more to taste
• 2 tbsp. sour cream (optional)

Directions

Place a small frypan over medium heat, and once hot, add the cumin seeds to it. Shake the pan for the seeds to roast. In about a minute or two, they will be done. Transfer them to a plate and let them cool. If you don't want to use them whole, you can grind them. Peel the garlic, and then mince it.

Transfer the yogurt to a medium-sized bowl, and then add the sour cream, garlic, cumin, ¼ teaspoon of the salt, and ⅛ teaspoon of the cayenne to it.

Stir, cover the bowl, and chill the dip before serving. You can add some more salt and cayenne according to your taste. This dip is perfect to be served with raw vegetables such as carrots, fennel, celery, radishes, cauliflower, and broccoli.

Ingredients

• 2 cups fat-free plain yogurt
• 1 tbsp. orange juice concentrate
• 2 tbsp. brown sugar
• Pinch of ground cinnamon

Directions

Place a paper coffee filter or cheesecloth in a strainer, and place the strainer over a bowl. Empty the yogurt into the strainer and chill for 8 hours. Discard the liquid that collects in the bowl; mix the yogurt, orange juice concentrate, brown sugar, and cinnamon together. Serve this dip with fresh fruit.

You can pick a yogurt dip recipe according to what you plan to serve alongside the dip. Yogurt is very versatile and can be used in many ways. Try to incorporate it in your meals to reap its health benefits.