The chilli and lime yoghurt dip one of the most versatile dips out there. You can pair the yogurt dip with chips, nachos, crisps, vegetables and various types of canapés. It works perfectly with Parmesan arancini, Parmesan crisps and Parmesan croquettes. You can also use it with a Parma ham canapé, for example, the broad bean bruschetta with parma ham. This yogurt dip is ideal for cooling you down when you have spicy foods, like in Indian cuisine. In any case, this chilli and lime yogurt dip is so delicious, you might end up using it practically with everything.
Preparation time with this recipe is one of its best features. It takes roughly ten minutes to put everything together. There is very little chopping involved. Also, you’ll only need a small amount of ingredients to make the yogurt dip, so this yogurt dip is also very cheap to make. If you have any leftover yogurt dip, you can store it in the fridge for up to three days.
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As this is a yogurt dip, the quality of yogurt is considered the most important factor. In general, dairy tones down the heat from chillies and other spicy ingredients. This is why you generally see yogurt mint sauce, also known as raita, being served with spicy curries along with rice when you eat Indian cuisine.
When I use yogurt in a recipe, a lot of my readers ask whether they should include full-fat or non-fat lighter versions. I used the Greek yogurt which is much thicker than normal yogurt, making the consistency perfect for dips. The Greek yogurt is different because all the liquid whey, lactose and sugar are removed, leaving a dense texture. In comparison to normal yogurt, it has almost double the protein amount making it much more filling – perfect for vegetarians! It also contains less sugar and carbs than its plain counterpart. You can use other types of yogurt, but you won’t get the same consistency. Besides, these days you can find lighter versions on Greek yogurt in the super market.
There is nothing better than adding fresh garlic to any meal! Not only does garlic contain many anti-oxidants, it also has an active ingredient – allicin. Allicin helps to fight multiple fungal infections and is fantastic for people suffering from any intestinal disorders.
Garlic pairs so well with yogurt that it can be added to this dip as well. My recommendation would be to just grate half of a garlic clove and stir well. I wouldn’t worry about making the dip too garlicky, the thickness of the yogurt will balance the overall flavour. If, by any chance, you do add too much garlic, you’ll need to dilute the flavour with more Greek yogurt.
trick to citruses
Have you got a juicer at home? If you do, then juicing the lime won’t be that big of a challenge. However, I remember when I didn’t have a juicer at home and squeezing out the juice out was particularly hard at times. Sometimes, the lime itself is so hard and dry, it’s very hard to squeeze out a single drop of juice.
The trick to getting the most juice out of a difficult lime is to roll the fruit on the kitchen counter with a bit of pressure. Roll and press the lime for about thirty seconds. You can tell that the lime is ready when the exterior starts to soften up. Once you cut the lime open, some juice will drip out and juicing will be much easier. Let me know how this trick works out for you. This trick works with any citrus fruit, especially lemons.
The thing that gives this yogurt dip a little bit of heat is the fresh red chilli. This ingredient is completely optional. I can handle the heat, so I love to incorporate a little kick to my cuisine. If you use this yogurt dip with canapés at dinner parties, you might want to ask your guests for any food preferences. If for some reason you don’t want to use fresh chilli, you can always go for chilli powder or cayenne pepper. Cayenne pepper is more fragrant and less spicy. Chilli powder on the other hand is just about adding the heat and the right kick the yogurt dip needs.
Seasoning is key to this recipe, so don’t drink or eat anything that can overpower your palate. When seasoning, it’s best that you drink water, so you can season any dish to perfection. Follow the recipe by adding the ground paprika. The paprika will add a hint of sweetness to the yogurt dip and will complement the dish nicely. For more tanginess, instead of adding more lime juice, why not add lime zest? I love using zests from citrus fruits even when I bake. It makes dishes much more fragrant and complex. You can also try orange zest!
I always like to include fresh herbs when it comes to delicious dips. I can see two herbs working very well – either fresh mint or coriander. If you would rather add something other than a herbs, then add pomegranate seeds. Their acidity will add even more tanginess and introduce a new crunchy texture to the yogurt dip.
excess yogurt? go greek
Have you bought too much Greek yogurt? If you have, you can inspire yourself with Greek cuisine and make a second delicious dip – tzatziki. Tzatziki is perfect to serve as a dip for vegetables or as a side with roasted meat. It’s based on salted strained yogurt, but you can also use the Greek yogurt and add salt. Mix in some finely chopped cucumbers, garlic, olive oil, fresh dill and season well. It is a lovely savoury dip that has gained much popularity over the years.
If you would like a bit of variety and not based your dips solely on yogurt, then why not try the avocado dip? This dip is based on avocadoes and cream cheese and is a favourite amongst guests.
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- 400ml (14fl oz) Greek yoghurt
- 2 limes, juiced
- 5ml (1 tbsp) ground paprika
- 1 small fresh red chilli, deseeded and finely chopped
- 5ml (1 tbsp) caster sugar
- Combine all the ingredients together and season with salt and pepper.
- Serve immediately although it can keep in the fridge for 3 days.
- Serving Size: 1 serving
- Calories: 100
- Sugar: 1.1 g
- Sodium: 1 mg
- Fat: 6.8 g
- Saturated Fat: 5.3 g
- Carbohydrates: 5.8 g
- Protein: 4.9 g
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