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Spicy Greek Yogurt Dip
October 25, 2018
360g Epigamia Natural Greek Yogurt
5 Kashmiri mirch
1 tsp ginger-garlic paste
1 tsp vegetable oil
2 tsp red chilli powder
½ teaspoon salt
½ teaspoon black pepper
½ teaspoon Castor sugar
1Bring some water to boil in a pot and soak the Kashmiri mirch in it for a few minutes till it is rehydrated and tender.
2Make a smooth paste of the Kashmiri mirch, ginger-garlic paste and vegetable oil in a grinder.
3In a bowl add the Epigamia Natural Greek Yogurt, chilli paste, red chilli powder, salt, black pepper and sugar, mix well.
4Chill in a fridge for some time and serve with crackers, vegetable sticks or as spread on toast.