Yogurt Shallot Dip Food

MAST-O MUSIR (PERSIAN SHALLOT YOGURT DIP)

Steps:

• Soak the dried shallots in cold water for 4 hours to overnight, until soft. Drain, rinse couple times and drain well or pat dry.
• Cut out the stem ends and any other hard parts of the soaked musir. Then finely chop the shallot slices.
• Combine chopped shallots, yogurt, salt, pepper and mix well. Add mint if desired.
• Cover and let it chill until served. The flavors blend well when it is left to chill for some hours.
• Garnish with rose petals, fresh mint leaves and a drizzle of olive oil.

YOGURT AND PERSIAN SHALLOT DIP (MAST-O MUSIR)

Steps:

• Soak the musir in water for 3 to 24 hours in the fridge. Drain, rinse in cold water, and pat dry. Inspect the soaked musir, cutting out any stems that remain hard after soaking, and chop finely.
• In a mixing bowl, combine the chopped musir with the yogurt, salt, pepper, and mint. Mix well.
• Add the garnish if you like and serve as an appetizer or an accompaniment.

GREEK YOGURT ONION DIP

Steps:

• Heat the olive oil in a small skillet over medium heat. Add the shallots and 1/2 teaspoon of salt and cook, stirring frequently, until translucent and soft, about 5 minutes. Add 1/4 cup of water and the balsamic vinegar, reduce the heat to medium and cook, stirring occasionally, until the shallots are browned and caramelized, 12 to 15 minutes.
• Combine the shallots, yogurt, milk, chives, 1/2 teaspoon salt and 1/4 teaspoon pepper in a medium bowl and stir until blended. Cover and chill for 30 minutes before serving. The dip will keep, refrigerated, overnight.

YOGURT-SHALLOT DIP

Steps:

• Combine yogurt, mayonnaise, shallot, and Worcestershire sauce in a bowl. Season with salt and pepper. Refrigerate 30 minutes. Serve with cut vegetables or potato chips.

CHUNKY BLUE CHEESE AND YOGURT DIP

Steps:

• Place the shallot, garlic, lemon juice, yogurt, mayonnaise, Gorgonzola, Tabasco, salt, and pepper in the bowl of a food processor fitted with the steel blade. Pulse the processor about 12 times, until the mixture is almost smooth but still a bit chunky. Add the chives and pulse two or three times, until combined. Transfer to a serving bowl, cover with plastic wrap, and chill for at least 2 hours to allow the flavors to develop. Serve with vegetables and/or crackers for dipping.

MAST-O MUSIR - PERSIAN YOGURT DIP WITH SHALLOTS

Steps:

• Finely dice your shallot.
• In a bowl, mix the yogurts and shallots thoroughly.
• Cover and place in the fridge 2 to 3 hours.

PERSIAN CUCUMBER YOGURT (MAAST-O KHIAR)

Steps:

• In a medium bowl, stir together the yogurt, cucumbers, garlic, and shallot. Season with dill, salt and pepper. Refrigerate for at least 1 hour to blend flavors.

YOGURT DILL DIP WITH SHALLOTS

Steps:

• Scoop yogurt into bowl.
• Finely chop shallots.
• Add shallots, dill and mustard to yogurt.
• Mix until well blended.

SHALLOT YOGURT

Steps:

• Mix shallots, yogurt, and 1 tablespoon oil in a medium bowl; season with salt. Cover and chill at least 6 hours to let flavors meld.
• Drizzle shallot yogurt with more oil.
• DO AHEAD: Shallot yogurt can be made 1 day ahead. Keep chilled.