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Making dips yourself is not hard at all and is a great way to make sure they aren’t bad for you (or at least not that bad for you). This dish is brought to a whole new level with the addition of crispy shallots.
[/vc_column_text][/vc_column][/vc_row][vc_row][vc_column width=”1/4″][vc_column_text]YIELD: 4 servings
TIME: 5 to 10 minutes[/vc_column_text][/vc_column][vc_column width=”3/4″ css=”.vc_custom_1583889745287{padding-top: 0px !important;padding-bottom: 0px !important;}”][vc_column_text css=”.vc_custom_1583889848445{padding-top: 0px !important;padding-bottom: 0px !important;}”]
[/vc_column_text][/vc_column][/vc_row][vc_row css=”.vc_custom_1584307889277{margin-top: 10px !important;}”][vc_column][vc_separator color=”black”][/vc_column][/vc_row][vc_row][vc_column width=”1/3″ css=”.vc_custom_1584215381739{margin-right: 20px !important;padding-top: 20px !important;padding-right: 25px !important;background-color: #f6f4f5 !important;border-radius: 5px !important;}”][vc_column_text]INGREDIENTS
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1 garlic clove
- ¾ cup plain whole milk yogurt (not Greek)
- 1 Tbsp. garam masala
- 1 tsp. kosher salt
- 1 Persian cucumber
- ½ cup pomegranate seeds (a.k.a. “arils”)
- ½ cup store-bought fried shallots or onions
- 1 7-oz. bag pita chips
[/vc_column_text][/vc_column][vc_column width=”2/3″ css=”.vc_custom_1583889959623{margin-top: 10px !important;padding-left: 50px !important;}”][vc_column_text]METHOD[/vc_column_text][vc_column_text]Using a microplane, finely grate 1 garlic clove into a small bowl, add ¾ cup yogurt, 1 Tbsp. garam masala, and 1 tsp. salt and stir with a spoon to combine. Finely chop 1 cucumber and gently stir into yogurt.
Top cucumber yogurt with ½ cup pomegranate seeds and ½ cup fried shallots. Serve with pita chips alongside.[/vc_column_text][/vc_column][/vc_row][vc_row css=”.vc_custom_1584215403674{margin-top: 25px !important;}”][vc_column][vc_separator color=”custom” border_width=”3″ accent_color=”#ffffff”][/vc_column][/vc_row]
