Spicy Yoghurt Dip Chilli Garlic Dill Food

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SPICY YOGHURT DIP (CHILLI, GARLIC, DILL)



Spicy Yoghurt Dip (Chilli, Garlic, Dill) image

This dish is so simple to make, looks great and is great for dinner parties as a meze/appetiser with bread/vegetable sticks.

Provided by Aleeshkaplonk

Categories     European

Time 5m

Yield 4 serving(s)

Number Of Ingredients 5

4 cups plain turkish yoghurt
2 -3 garlic cloves (crushed)
1 tablespoon dried dill (chopped finely) or 1/4 cup fresh dill (chopped finely)
olive oil
chili powder

Steps:

  • Mix the yoghurt, garlic and Dill together.
  • Drizzle olive oil on top of the mixture (around the edges only).
  • sprinkle chilli powder on top of the mixture.
  • Heat some Chiabbata / Turkish bread or Pitta, dip, and enjoy!

Nutrition Facts : Calories 153.7, Fat 8, SaturatedFat 5.1, Cholesterol 31.9, Sodium 114.6, Carbohydrate 12.3, Fiber 0.1, Sugar 11.4, Protein 8.8

SPINACH DIP WITH GARLIC, YOGURT AND DILL



Spinach Dip With Garlic, Yogurt and Dill image

Lemony, garlic-laden and full of chopped herbs and Greek yogurt, this ultra-creamy spinach dip is a fresher, tangier take on the retro kind made with dehydrated soup mix. It's best to take the cream cheese out of the fridge at least an hour ahead so it can soften; otherwise you can heat it in the microwave for a few seconds to soften it up. Firm, cold cream cheese won't mix into the dip as easily. Serve this with any combination of cut-up vegetables, crackers, toast and sturdy chips.

Provided by Melissa Clark

Categories     easy, dips and spreads, appetizer

Time 50m

Yield About 2 cups

Number Of Ingredients 14

10 ounces fresh baby spinach, or 1 (10-ounce) package frozen chopped spinach, thawed
3/4 cup sliced scallions, whites and greens (from about 1 bunch)
1/2 cup plain Greek yogurt, preferably whole milk
1/2 cup cream cheese, softened
1/2 cup chopped dill
2 tablespoons chopped parsley
2 fat garlic cloves, finely grated, passed through a press or minced
2 teaspoons freshly squeezed lemon juice, plus more to taste
1 teaspoon finely grated lemon zest
1 teaspoon ground cumin
3/4 teaspoon salt, plus more to taste
1/4 teaspoon freshly ground black pepper, plus more to taste
2 tablespoons extra-virgin olive oil, plus more to garnish
Urfa or Aleppo pepper flakes, for garnish (optional)

Steps:

  • If using fresh spinach, put it in a colander in the sink. Bring a kettle of water to a boil and pour it over the spinach to wilt it. Let the spinach cool completely, then use your hands to squeeze it very dry. Coarsely chop spinach and set it aside. If using frozen chopped spinach, just squeeze it out until it's very dry, then set aside.
  • In a blender or food processor, combine scallions, yogurt, cream cheese, dill, parsley, garlic, 2 teaspoons lemon juice, zest, cumin, 3/4 teaspoon salt and 1/4 teaspoon pepper. With the motor running, drizzle in olive oil and blend, scraping down the sides as needed, until the mixture is very smooth, 1 to 2 minutes.
  • Scrape the mixture into a mixing bowl and fold in the chopped spinach until evenly distributed. Cover and refrigerate for at least 30 minutes to allow the flavors to blend. Dip will keep in the refrigerator for up to 4 days.
  • Just before serving, taste and add more salt, pepper and lemon juice, if you like. To serve, scrape dip into a serving bowl, drizzle with olive oil, and sprinkle with Urfa or Aleppo pepper flakes, if desired.

SPICY DILL DIP



Spicy Dill Dip image

Provided by Kay Schlozman

Categories     Condiment/Spread     Sauce     Garlic     Appetizer     No-Cook     Super Bowl     Low Carb     Quick & Easy     Mayonnaise     Chill     Sour Cream     Dill     Bon Appétit     Massachusetts

Yield Makes about 1 cup

Number Of Ingredients 9

1/2 cup sour cream
3 tablespoons mayonnaise
2 tablespoons minced fresh dill or 2 teaspoons dried dillweed
1 tablespoon minced fresh parsley
1 tablespoon minced green onion
1 tablespoon chili sauce
1 garlic clove, minced
1/2 teaspoon dry mustard
1/4 teaspoon Worcestershire sauce

Steps:

  • Combine all ingredients in bowl. Season to taste with salt and pepper. Refrigerate until well chilled.

YOGURT DILL DIP



Yogurt Dill Dip image

Every person who tries this dip wants to know what makes it taste special. The secret is the blend of yogurt, sour cream and mayo. -Krisann Durnford, Muskego, Wisconsin

Provided by Taste of Home

Categories     Appetizers

Time 15m

Yield 2-1/2 cups.

Number Of Ingredients 9

1 cup plain yogurt
1 cup reduced-fat sour cream
1/2 cup reduced-fat mayonnaise
2 tablespoons finely chopped onion
2 tablespoons minced fresh parsley
2 teaspoons dill weed
1/2 teaspoon salt
1/4 teaspoon pepper
Assorted fresh vegetables

Steps:

  • In a small bowl, combine the first eight ingredients. Cover and refrigerate for at least 1 hour. Serve with vegetables.

Nutrition Facts : Calories 44 calories, Fat 3g fat (1g saturated fat), Cholesterol 8mg cholesterol, Sodium 121mg sodium, Carbohydrate 2g carbohydrate (2g sugars, Fiber 0 fiber), Protein 1g protein. Diabetic Exchanges

4 CREAMY DIPS



4 creamy dips image

Four creamy vice-free dips

Provided by Jane Hornby

Categories     Buffet, Canapes, Snack

Time 10m

Number Of Ingredients 11

100g light soft cheese
50g fat-free bio yogurt
1 crushed garlic clove
handful of snipped chives
a little lemon juice
fresh ground pepper
125g pack of chopped smoked salmon
a few sprigs of chopped dill
chilli dipping sauce
half a grated cucumber
a handful of chopped mint

Steps:

  • For the dip base, mix 100g light soft cheese with 50g fat-free bio-yogurt.
  • For garlic & herb, stir in crushed garlic clove, snipped chives, a little lemon juice and fresh ground pepper.
  • For the fish dip, take the chopped smoked salmon and a few sprigs of chopped dill and stir in the base dip.
  • For spice-lovers, stir a little chilli dipping sauce, to taste, through the base mix.
  • Go Greek and stir through grated cucumber, and a handful of chopped mint.

Nutrition Facts : Calories 36 calories, Fat 1 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 2 grams carbohydrates, Protein 4 grams protein, Sodium 0.28 milligram of sodium

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