Cranberry pistachio yogourt dip
1
- Prep Time10 min
- Total Time10 min
- Makes2 cups (500 mL)
Ingredients
3 cups Balkan-style yogurt
1 large lemon
2 garlic cloves, minced
3 tbsp finely chopped mint
1 green onion, thinly sliced
1/4 tsp salt
2 tbsp dried cranberries
2 tbsp chopped pistachios
coarsely chopped mint
Instructions
To thicken yogourt, line a sieve with a piece of cheesecloth folded into 2 layers or a new reusable kitchen cloth. Place over a bowl. Put yogourt into sieve. Cover and leave at room temperature until some liquid has drained and yogourt is thick, at least 3 hours, or refrigerate overnight. Then scrape yogourt into a bowl. Discard liquid.
Finely grate peel from lemon. Stir 2 tsp (10 mL) into yogourt with garlic, 3 tbsp (45 mL) mint, half of green onion and salt. Taste and add more salt if needed. If not serving right away, cover and refrigerate up to a day. Just before serving, sprinkle with cranberries, chopped pistachios, remaining green onion and coarsely chopped mint. Yogourt will keep well, covered and refrigerated, up to a day. Serve with pappadums and toasted pita wedges for dipping.
Nutrition (per serving)
Calories 26, Protein 1g, Carbohydrates 2g, Fat 2g, Sodium 25mg.
We love the flavour contrasts in this dip: tangy, rich yogourt, cranberries and refreshing mint. Pappadums and rice crackers are ideal for dipping into it.
Subscribe to Chatelaine!
Want to streamline your life? In our Spring 2025 issue, we’ll show you how—whether it’s paring down your wardrobe, decluttering your messiest spaces or spending way less time cooking thanks to an easy, mostly make-ahead meal plan for busy weeknights. Plus, our first annual Pantry Awards.