I bought a bag of baby carrots on sale last week. They’re great for a quick, crunchy snack and travel well. But I was getting a little bored of the carrots before the pound was gone. So I borrowed a trick from my nephews and decided it would be a lot more fun to dip them.
I was inspired by this recipe which suggests toasting the spices prior to mixing them in the yogurt. After just a minute in the frying pan, the spices were very fragrant which was a nice touch. The dip is both spicy and delicious! It was great with carrots, but you could also dip other vegetables or even pita bread. I would use Greek yogurt next time to make it thicker, but otherwise wouldn’t change a thing.
Spicy Yogurt Dip
1 t coriander
1 t paprika
1/2 t cumin
1/2 t turmeric
1/2 t chili powder
2 dashes of cayenne
1 T lime juice
1 c. plain nonfat yogurt, regular or Greek style
Mix spices in a bowl, and place in a small preheated frying pan. Cook for 1 minute, stirring frequently, and then remove from pan. Mix toasted spices, lime juice, and yogurt in a small bowl.