Dive into some dip
No party is complete without some accompaniments, such as dips
By : DC Correspondent
Update: 2015-07-16 00:32 GMT
White radish dip:
Ingredients:
¾ cup grated white radish
¾ cup low fat yogurt
Salt to taste
2 tbsp chopped mint leaves
1 tbsp oil
2-3 whole red chillies
1 tsp urad dal
1 tsp cumin seeds
Pinch of sugar
Method:
Heat oil in a pan. Add cumin seeds, red chilli and urad dal to the hot oil. Once the dal turns golden, turn off the heat and pour the dressing over the grated radish. Add salt, chopped mint leaves and mix. Whisk yogurt with sugar and add it to the radish. Add a tsp of water (or two) if necessary. Serve with bread, layer it on your sandwich or use it as dip for your chips.
Salsa Verde:
Ingredients
1 cup fire-roasted and de-skinned green peppers
1½ cup chopped green tomatoes
3 to 4 cloves of garlic
1 tbsp oregano
2 jalapeno peppers slit
½ cup chopped onion
1 cup chopped cilantro stems
2 tbsp lime juice
Salt to taste
Cooking oil
Method:
Add chopped onions, garlic, slit jalapeno peppers and sauté for two minutes. Add the cilantro stems into the pan and cook for another two minutes. Turn the heat off and let it cool. Blend the sautéed mixture with fire roasted green chilli, green tomatoes, lime juice and salt together with very little water (if required) to a coarse paste. Serve with nachos, baked tortilla chips or tacos.
Tahini dip:
Ingredients:
3 tbsp lemon juice
1 tbsp chopped garlic
Salt to taste
1 cup sesame seeds
3 tbsp olive oil
Method:
Blend the raw sesame seeds, salt, water, chopped garlic and lemon juice to make a fine paste. Add olive oil mix well.