Have you ever experienced this? You’re planning a house party and you’ve got your chips etc and you’re looking for dip and you look at the prices PHEW WHAT 100 Rs for a chintu dabba of garlic dip. No, thank you. So here’s a super easy, super affordable yoghurt dip recipe that has everyone going ‘OMG this is so good, where’d you get it from?’. Also, it’s so quick to make that you can whip up a new batch even when you run out of it (because of aforementioned friends who rave about dip and then polish it off)
- 1 big pack of yoghurt (you can get the packet curd also, but this is thicker and firmer)
- 5-6 cloves garlic, finely chopped
- 1 tbsp oil
- Salt & pepper to taste
- Finely chop your garlic
- Heat a sauce pan with 1 tsp oil
- Add chopped garlic and cook until golden brown
- When it cools, add it to the curd, add salt & pepper and whip until mixed well
- Serve in a bowl alongside chips and watch it disappear!
- Finely chop the garlic as tiny as you can otherwise it’s going to be an unpleasant mouthfeel for anyone looking for a creamy dip
- Don’t let the garlic go beyond the golden brown stage. Then the garlic gets crunchy and doesn’t melt in the mouth, or melt the flavour into the curd
- Don’t be lazy, actually cook the garlic. I’ve tried making this with raw garlic and it is terrible and kind of leaves a burning sensation in your mouth that all the curd or mouthwash won’t cure!