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Spicy Greek Yogurt Dip

October 25, 2018

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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.