Spiced Yogurt Dip With Pita And Peppers Food

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SPICED YOGURT DIP WITH PITA AND PEPPERS



Spiced Yogurt Dip with Pita and Peppers image

Categories     Blender     Garlic     Herb     Pepper     Bake     Vegetarian     Yogurt     Gourmet

Yield Makes 8 servings

Number Of Ingredients 15

2 green cardamom pods
1/2 teaspoon caraway seeds
1/2 teaspoon black peppercorns
1 cup loosely packed fresh sprigs cilantro
2 medium garlic cloves, chopped
1 (3-inch) fresh serrano chile, including seeds, chopped
2 to 3 tablespoons water
3 tablespoons olive oil
1 1/2 cups plain whole-milk Greek yogurt
4 (6-inch) pita loaves with pockets
2 tablespoons unsalted butter, melted
1/4 teaspoon salt
3 bell peppers (assorted colors), cut lengthwise into 1/2-inch-wide strips
Special Equipment
an electric coffee/spice grinder or a mortar and pestle

Steps:

  • Lightly crush cardamom pods with your thumb, then remove seeds, discarding husks. Toast cardamom, caraway seeds, and peppercorns in a dry small heavy skillet over moderate heat, stirring, until fragrant and a shade darker, then cool. Grind spice mixture to a powder in grinder. Purée cilantro with spice mixture, garlic, chile, 2 tablespoons water, and 1 tablespoon oil in a blender until smooth (add remaining tablespoon water if necessary). Stir purée into yogurt and season with salt.
  • Put oven racks in upper and lower thirds of oven and preheat oven to 375°F.
  • Split pitas to make 8 rounds. Stir together butter, salt, and remaining 2 tablespoons oil in a small bowl, then lightly brush on rough sides of pitas. Cut pitas into 1/2-inch-wide strips and arrange in 1 layer on 2 baking sheets. Bake, switching position of sheets halfway through baking, until golden and crisp, about 10 minutes total. Transfer toasts to a rack to cool.3Serve dip with toasts and bell peppers.

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