This green dip is tangy and spicy and great with grilled flat bread or cut-up vegetables for dipping.
| Level: | Easy |
| Total: | 15 min |
| Active: | 15 min |
| Yield: | 6 to 8 servings |
Ingredients
- 1 1/2 cups packed fresh cilantro leaves, plus more for garnish
- 3/4 teaspoon ground cardamom
- 3/4 teaspoon ground cumin
- 1 garlic clove
- 1 jalapeno pepper (seeds removed for less heat)
- Juice 1 small lemon
- 1 1/2 cups Greek yogurt
- Kosher salt and freshly ground black pepper
- 2 tablespoons extra-virgin olive oil (optional)
- For Serving: Grilled flatbread and/or cut-up vegetables
Instructions
- Put the cilantro, cardamom, cumin, garlic, jalapeno and lemon juice in a blender and puree until smooth. Transfer the mixture to a medium bowl, stir in the yogurt and season with salt and pepper.
- Spoon the dip into a serving bowl and drizzle with the olive oil if using. Garnish with cilantro. Serve with grilled flatbread and/or cut-up vegetables for dipping.
- Copyright 2016 Television Food Network, G.P. All rights reserved.
Nutrition Facts
| Serving Size | 1 of 8 servings |
| Calories | 86 |
| Total Fat | 6 g |
| Saturated Fat | 2 g |
| Carbohydrates | 4 g |
| Dietary Fiber | 1 g |
| Sugar | 2 g |
| Protein | 4 g |
| Cholesterol | 7 mg |
| Sodium | 172 mg |
Reviews
Made this with cannellini beans (for added nutritional value) per other reviewer for my vegan daughter. Neither she nor I cared for this at all. We added some avocado to a portion, which helped, way too much cardamom. Threw out the rest.
Just made this with pureed cannellini beans instead of yogurt. Delicious! I did 2 cloves of garlic and will kick up the heat with maybe a seranjo and a jalapeno next time. This will become a staple in my rotation.
Made as directed. I wanted spicier, less tart so I added a pinch cajun seasoning. Very happy with the results.