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.
