Low Fat Curried Yoghurt Dip

The versatile yoghurt comes to the rescue when you want something delish, nutritious creamy and not very fattening. This time the humble yoghurt comes in the form of a spicy, curried, low-fat dip.

This dip is simple to put together, requires very few ingredients, tastes fabulous and keeps well in the fridge for up to a week. Sounds like a winner, doesn’t it?

Ingredients

  • Low-fat, thick yoghurt or Greek yoghurt – 2 cups
  • Curry powder – 3/4 to 1 tblspn
  • Garlic powder (optional) – 1/2 tspn
  • Spring onions (optional) – 2, white and light green parts chopped finely
  • Chilli flakes – 1/4 tspn
  • Cracked black pepper – To taste
  • Salt – To taste

Directions

  1. In a mixing bowl, whisk the yoghurt smooth.
  2. Add the remaining ingredients.
  3. Mix to combine all the ingredients well.
  4. Refrigerate for about 30 minutes before serving.
  5. Serve with your favourite snack.

Tips:

  1. Use hung curd for a thick dip.
  2. If you like the dip a little runny, use a little water to thin the dip.
  3. Replace fresh garlic in place of garlic powder.
  4. Curry powder is available as Madras curry power in many supermarkets. If you can’t find it, use a little subzi masala or Kitchen King Masala.

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