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Yogurt Dip with Crudites

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Yogurt Dip with Crudites
  • Cook Time:
  • Curd and herb dip with vegetable sticks, a party staple.


  • For the dip:

    250 gm hung yogurt

    1 stalk spring onions, finely chopped

    1 medium cucumbers, peeled

    1 tsp dill, chopped

    1 tsp parsley, chopped

    1/4 tsp roasted cumin powder

    10 ml olive oil

    5 ml lemon juice

    Salt to taste

    Pepper to taste
  • 1 tsp honey

  • For the crudites:

    1 carrot

    1 radish

    1 cucumbers

    1/2 each red bell peppers

    1/2 each yellow bell peppers

    1/2 each green bell peppers

    6 asparagus srears

    4 baby corn


  1. For the dip:

    Put the chopped herbs in a large bowl, add the hung curd, lemon juice, olive oil and season to taste. Mix well and chill.

    Prep up all the veg. Serve along with the dip.
  2. For the crudites:

    Peel and prep the vegetables. Soak in a bowl of chilled water to refresh.

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