Take the brightness of pickled vegetables and swirl them into thick Greek yogurt and you’ve got a dip you won't be able to resist. It’s easy to pickle your own veg with a simple mixture of apple cider vinegar, water, salt (and just 15 minutes). The cumin oil drizzled on top adds another layer of flavor and richness. Let it sit for a few extra minutes and the pink hue of the radishes leaks into the mixture and looks mighty pretty, plus the pickle flavor intensifies. Serve this zesty dip with warm pita or grilled naan for optimal nirvana.
3 medium radishes, chopped (¾ cup)
2 mini seedless cucumbers, chopped (1 cup)
½ cup apple cider vinegar
1 teaspoon fine sea salt, divided
1 tablespoon olive oil
1 teaspoon cumin seeds
1 cup plain whole-milk Greek yogurt
1 teaspoon lemon zest plus 2 teaspoons fresh juice (from 1 lemon)
¼ teaspoon freshly ground black pepper
pita chips or grilled naan
Sat fat 1g
How to Make It
Combine radishes, cucumbers, vinegar, and 1/2 teaspoon of the salt with 1/4 cup water in a medium bowl. Let stand at room temperature at least 15 minutes or up to 1 hour to pickle. Drain radish mixture, reserving pickling liquid for another use (such as vinaigrette).
Heat oil in a small skillet over medium. Add cumin seeds, and cook until golden and fragrant, about 30 seconds. Cool 5 minutes.
Meanwhile, gently stir together drained radish mixture, yogurt, lemon zest and juice, pepper, and remaining 1/2 teaspoon salt in a medium bowl. Top with cooled cumin seeds, and serve immediately with pita chips or grilled naan.
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