Cool Middle Eastern Yogurt Dip

Ingredients

  • 1/4 teaspoon cardamom or seeds from 4-5 whole pods
  • 1/2 teaspoon black peppercorns
  • 1 cup fresh cilantro leaves, loosely packed
  • 2 medium garlic cloves, chopped
  • 1 serrano pepper, fresh, seeds removed and coarsely chopped
  • 3 tablespoons olive oil
  • 1 1/2 cups plain Greek yogurt
  • 1/4 teaspoon smoked paprika
  • 1/4 teaspoon salt, optional
  • 4 pita breads, whole-wheat, split and cut into small wedges
  • olive oil spray
  • 2 tablespoons grated Parmesan cheese
  • 3 red bell peppers or assorted colors, cut into 2-inch long julienne

Preparation

  1. Lightly crush cardamom pods in a mortar and pestle, then remove the seeds, discarding the husks. Toast cardamom and peppercorns in a small skillet over moderate heat, stirring, until fragrant and a shade darker. Cool.
  2. Grind spices into a powder in a spice grinder or blender. Add cilantro, garlic, pepper, and oil and blend together until smooth, adding small amounts of yogurt if mixture is too dry to blend.
  3. In a medium bowl, add the remaining yogurt then fold in the ground spices. Fold in the smoked paprika. Sprinkle salt on top. Taste and adjust seasonings.
  4. Meanwhile preheat oven to 375 F. Line two sheet pans with parchment. Arrange pita triangles on the prepared pans. Spray with olive oil spray and sprinkle with Parmesan cheese.
  5. Bake in preheated oven until golden and crisp, about 10 minutes. Transfer triangles to a rack to cool.
  6. Serve dip with crispy pitas and bell peppers.

Categories

  • Appetizer
  • Snack
  • Plant-Based Protein
  • Vegetable
  • Vegetarian
  • MHealthy

Nutrition Information

Serves
12
Calories
110.00
Total Fat (g)
5.00
Saturated Fat (g)
1.00
Sodium (mg)
181.00
Total Carbohydrates (g)
15.00
Dietary Fiber (g)
2.00
Protein (g)
5.00