This is a quick and easy dip to make and a big hit! It is healthy since we use yogurt instead of sour cream.
I always thought dill was an exotic herb until I realized it was sabakki / sabbasige soppu and available fresh everywhere in India. Sprinkle some fresh chopped dill goes well with baby potatoes; this was very common in Sweden.
For this dip, I started with a paste of chilli and garlic, which can be made ahead and saved for a few weeks in the fridge. Of course, it gets mellow as the weeks pass. I use this paste as part of a vinaigrette for salads too. If you have this paste in the fridge, you can whip up this dip with ease. Last year, my friend. Mohua, gave me a bottle of the chilli garlic paste, which I have since recreated.
- 10 green chillies
- 10 cloves of garlic
- 1 tbsp white vinegar or apple cider vinegar
- salt to taste
- 2 cups yogurt or greek yogurt
- 2 tbsp chopped fresh dill leaves or 1 tsp dried dill
- a dash of lime juice
- Add chillies, garlic, and vinegar to a blender and blend to a fine paste. Save in a glass jar till later use.
- If using regular yogurt, place muslin cloth in a colander and the colander in a bowl to collect all the liquid.
- Pour yogurt into the colander and let it sit.
- Leave it for an hour or for up to 4-5 hours. I usually keep it in the fridge overnight.
- Place hung yogurt in a bowl. Add 1/2 to 1 tbsp chilli garlic paste, dill, salt and a dash of lemon juice.
- Check for taste and add more chilli garlic paste if required.
- Serve with chips or pita bread.
- For a no carb diet or for a healthier version, serve with carrot, cucumber and celery sticks.