Carrot Yogurt Dip
Soft grated carrots, garlic yogurt and walnuts make a creamy meze with a gentle sweetness.
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Spicy Yogurt with Dried Chiles
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Garlic strained yogurt topped with dried cayenne peppers warmed in butter and olive oil.
- Prep
- 10 min
- Cook
- 2 min
- Rest
- 0
- Total
- 12 min
- Servings
- 4
Ingredients
- 2 lb Plain strained yogurt
- 2 cloves Garlic
crushed
- 2 tbsp Olive oil
- 2 tbsp Butter
- 8 Whole dried cayenne peppers
cut into small pieces
Method
Mix the yogurt and garlic until smooth, then spread onto a serving plate.
Melt the butter with the olive oil in a small pan over medium heat. Add the dried peppers and stir for 1–2 minutes without burning them.
Spoon the peppers and warm fat over the yogurt and serve.
Cooking guidance
Use whole dried cayenne peppers for the topping, rather than substituting pepper flakes. Keep the heat moderate while warming them so they do not burn.
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