Yoghurt Dip with Chilli Oil & Crispy Herbs
Another yoghurt dip with chilli and herbs? Yes indeed – and this dip stands head and shoulders above the rest with the addition of crispy, air-fried herbs and sizzling chilli oil. Yum! This recipe is loosely inspired by Ixta Belfrage’s MEZCLA cookbook.
Yoghurt-based dips have been having a bit of a moment this year. And rightly so, they’re absolutely delicious! But who would have thought you could come up with so many ways to enjoy the ever-so-humble yoghurt? It’s especially good when combined with a fresh and fragrant chilli oil.
In any case, I digress. This little flavour bomb is everything you want and need in a dip. It’s creamy, light, colourful, cooling yet spicy, and even crunchy, courtesy of its chilli oil and crispy air-fried herb topping.
I love this dip for its unfussy ingredient list and quick assembly time. From start to finish, it takes roughly 30 minutes to put together, and the only cooking needed is a light crisping of the herbs in the air fryer. So simple!
To make this dish, you will need only 7 basic ingredients. It’s perfect to make and serve as a snack, appetiser, or easy party food. Feel free to get creative! I served this with my homemade yoghurt flatbreads, but feel free to use any flatbread you fancy.
If you try this recipe, let us know how it goes! Leave a comment, rate it, and don’t forget to tag your photo #theculinarycartel on Instagram so we can see what you come up with. To view our recipe video on Instagram click here. Happy cooking!
Frequently Asked Questions
Why crisp the herbs in the air fryer?
By crisping the herbs up in the air fryer, we are employing a similar method to making kale chips. The result is crunchy, crispy, flavourful and loaded with herby flavour.
Why use only soft herbs?
Using soft herbs such as basil, dill or sage in this recipe is essential, as woodier herbs (think rosemary or thyme) are likely to become hard and unpleasant to chew.
Yoghurt Dip with Chilli Oil & Crispy Herbs
- Total Time: < 30 Minutes
- Yield: 2 - 3 Servings
- Diet: Vegetarian
Description
Another yoghurt dip with chilli and herbs? Yes indeed – and this dip stands head and shoulders above the rest with the addition of crispy, air-fried herbs and sizzling chilli oil. Yum!
Ingredients
Yoghurt dip
- 300g thick greek style or strained yoghurt
- 1 garlic clove
- 1 lemon, use half of the zest in dip, and 2 Tbsp of the juice
- Salt and pepper to taste
Chilli oil
- 1 garlic clove
- 1/2 Tbsp mild chilli flakes
- zest of 1/2 lemon (from above)
Crispy herbs
- 10g basil (small handful)
- 10g coriander (small handful)
- 10g fennel tops (small handful)
- oil
- salt and pepper
Instructions
- Pick all of the herbs off the stems. Mix together, add in 1/4 tsp oil or spritz with an oil spray. Pop into your air frying basket and spread out with your fingers. Cook at 140 degrees C for 3-6 minutes, until crackly and crunchy.
- Zest the lemon, reserving half of the zest for later, and juice (about 2 Tbsp).
- Make the yoghurt dip. Mix the garlic and lemon (zest and juice) into the yoghurt, adding salt and pepper to taste.
- Make the chilli oil. Add the garlic, mild chilli flakes and the reserved lemon zest into a bowl. Pour over just under 1/4 cup (50ml) light olive oil, heated on the stove, so that the oil sizzles when it hits the ingredients in the bowl.
- Spoon the yoghurt onto a plate, swirling the surface with a spoon. Spoon over the chilli oil and scatter over the herb chips.
- Serve with flatbreads (you can use the remaining yoghurt from your tub to make yoghurt flatbreads). Enjoy!
Notes
You can make this with 30g of any soft herbs of your choice; we recommend basil as it crisps up well and the flavour intensifies deliciously.
- Category: Dips & Sauces
- Cuisine: Mediterranean-inspired
Nutrition
- Serving Size: 1
