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Spiced Yogurt Dip with Pita and Peppers by

Source: Gourmet, June 2007

I used 5 cloves garlic and powdered cardamom. I found that I had to make double the amount of butter and oil mixture to do the pitas.


2 green cardamom pods
1/2 tsp. caraway seeds
1/2 tsp. black peppercorns
1 cup loosely packed fresh sprigs cilantro
2 medium garlic cloves, chopped (or more to taste)
1 3-inch fresh serrano chile, including seeds, chopped
2 to 3 tbls. water
3 tbls. olive oil
1 1/2 cups plain whole-milk Greek yogurt
4 6" pita loaves, cut in 8
2 tbls. unsalted butter, melted
1/4 t. salt
3 bell peppers (assorted colors), cut in 1/2" strips


Crush cardamon pods with thumb, remove seeds, discard husks. Toast cardamom, caraway seeds, and peppercorns in dry small skillet until fragrant. Cool and grind finely. Puree cilantro with spice mixture, garlic, chile, 2 tbls. water, and 1 tbls. oil in blender until smooth. Add more water, if necessary. Season with salt.

Preheat oven to 375. Split pitas and cut into chips. Melt butter, add in 2 tbls. oil and salt. Brush pita chips with mixture. Bake chips about 10 minutes, watching closely.

Serve with chips and peppers. Dip can be made 1 day ahead and brought to room temperature before serving.

Servings: 8

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