October 21, 2019
This dip is delicious for breakfast (spread the yogurt and date mix over warm toast and top with fresh herbs) or as a party dip with crudités, chips or crackers.
2 cups plain whole-milk yogurt
Juice of one lemon
1 teaspoon ground toasted cumin
1 tablespoon grated unpeeled ginger
1 teaspoon sea salt
3 tablespoons olive oil
1 teaspoon black mustard seeds
1 bunch sliced scallions
1 cup sliced dry dates
1 teaspoon red chili powder (optional)
1/2 teaspoon sea salt
1/4 cup pistachios, toasted and chopped
Whisk plain yogurt with lemon juice, cumin, ginger, and salt. Spread onto the bottom of a serving bowl. Chill until further use.
Heat the olive oil in a small frying pan and pop the mustard seeds. Within seconds, add the scallions and dry dates.
Cook the dates and scallions for 2 to 3 minutes until the scallions wilt and the dates soften slightly. Add the red chili powder and salt and turn the heat off. Cool the mixture.
Before serving, spread the date mixture on the yogurt and top with pistachios.
Any style of plain yogurt will work with this recipe; however, if using Greek yogurt, it will result in a thicker dip.
Replace one cup of yogurt with one cup (8 ounces) of cream cheese or goat cheese; however bring them to room temperature before whisking with the yogurt.
Replace the dates with a cup of raisins or prunes
Both the yogurt and dates can be made 3 to 4 days ahead of time. Store separately until ready to serve.
December 02, 2022