Description
A creamy yogurt dip elevated with crispy frizzled carrots and herb-infused oil. Perfect for dipping veggies, pita, or crackers, and ready in 20 minutes.
Ingredients
Scale
- ¼ cup extra-virgin olive oil
- ½ cup shredded carrots (about 1 carrot)
- 1½ cups full-fat plain Greek yogurt
- 1 tablespoon fresh lemon juice
- 1¼ teaspoons kosher salt (divided)
- Freshly ground black pepper
- 1 tablespoon each of fresh dill and mint (finely chopped)
- 1 teaspoon smoked paprika
- ½ teaspoon crushed red pepper flakes
- 1 tablespoon pistachios (optional) (roughly chopped)
- Crudités, pita, or crackers (for serving)
Instructions
- Heat olive oil in a small saucepan over medium heat for 3 minutes. Add shredded carrots and sauté for about 5 minutes until crispy. Remove with a slotted spoon.
- In a bowl, whisk yogurt, lemon juice, 1 teaspoon salt, and pepper. Adjust seasoning to taste.
- Combine dill, mint, paprika, red pepper flakes, and ¼ teaspoon salt in a heatproof bowl. Pour the hot carrot oil into the herbs and let steep for 5 minutes.
- Spread the yogurt mixture in a serving bowl. Drizzle the herb oil on top and add the frizzled carrots. Garnish with pistachios if desired.
- Serve with fresh vegetables, pita, or crackers.
Notes
- Use labneh or sour cream for a tangier alternative.
- Make the herb oil spicier by increasing the red pepper flakes.
- Prep Time: 15 minutes
- Cook Time: 5 minutes
- Category: Appetizer
- Method: Mixing and Sautéing
- Cuisine: Mediterranean-inspired