Yogurt Dip Recipe With a Frizzled Carrot-Herb Swirl
This yogurt dip features a deeply savory frizzled carrot and herb oil swirl, which is infused with plenty of garlic and mixed with pistachios for an appetizer layered with texture and flavor.
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Cooking tools:
- Offset spatula
- Pepper mill
- Saucepan
- Stove
- Mixing bowl
- Serving bowl
- Spoon
- Chef's knife
- Cutting board
- Measuring cup
- Measuring spoon
Ingredients
- ¼ cup extra-virgin olive oil
- 6 garlic cloves, minced
- ½ cup shredded carrots (about 1 carrot)
- 1½ cups full-fat plain Greek yogurt (we like Fage)
- 1 tablespoon fresh lemon juice
- 1¼ teaspoons kosher salt, divided
- Freshly ground black pepper, to taste
- 4 to 6 thyme sprigs
- 1 tablespoon fresh dill, chopped
- 1 tablespoon fresh mint leaves, finely chopped
- 1 teaspoon smoked paprika
- ½ teaspoon crushed red pepper flakes
- 1 tablespoon pistachios, roughly chopped (optional)
- Crudités, pita or crackers, for serving
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