• 75minutes

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Nutrition Info . . .

NutrientsLipids, Cellulose
VitaminsA, B3, C, D
MineralsNatrium, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. FOR DIP:

  2. 1 1/2 cups packed fresh cilantro sprigs

  3. 3 garlic cloves , chopped

  4. 1 (3-inch) serrano or jalapeno chile , chopped, including seeds

  5. 1 teaspoon cumin

  6. 1/4 teaspoon cardamom

  7. 1/4 cup water

  8. 2 1/2 tablespoons extra virgin olive oil

  9. 1 tablespoon fresh lemon juice

  10. 2 1/4 cups plain low-fat Greek yogurt


  12. 6 (6-inch) pita loaves with pockets

  13. 1/2 stick (4 tablespoons) unsalted butter , melted

  14. 1/4 teaspoon salt

  15. 3 large carrots

  16. 1/2 pound broccolini or broccoli florets

Instructions Jump to Ingredients ↑

  1. Make dip: Puree cilantro with all dip ingredients except yogurt in a blender, stirring down side occasionally, until smooth. Stir puree into yogurt with salt to taste . Spoon into a serving bowl and drizzle with additional olive oil if desired.

  2. Make accompaniments: Preheat oven to 375F with racks in upper and lower thirds.

  3. Split pitas to make 12 rounds. Stir together butter and 1/4 teaspoon salt, then lightly brush on rough sides of pitas. Cut pitas into 1/2-inch-wide strips and arrange on 2 baking sheets. Bake, switching positions of sheets halfway through baking, until golden and crisp, 8 to 10 minutes.

  4. Have a bowl of ice water ready. Peel carrots using a wide u-shape vegetable peeler, then place carrots on a work surface and shave long strips. Roll up each strip into a curl, then secure with a toothpick and place in ice water until they hold their shape, about 1 hour. (Alternately, carrots can be cut into sticks.)

  5. If using broccolini, peel stem using a vegetable peeler. Have a bowl of ice water ready. Cook broccolini or broccoli in a large saucepan of boiling salted water until crisp- tender , about 2 minutes, then transfer to ice water to stop cooking. Drain well.

  6. Serve dip with pita strips and vegetables.

  7. Make ahead: Pita strips can be made 3 days ahead and kept in an airtight container at room temperature. Dip can be made 1 day ahead and kept chilled. Vegetables can be prepared 1 day ahead. Keep carrot curls in ice water and broccolini or broccoli in damp paper towels in a plastic bag. Just before serving drain carrot curls and discard toothpicks.


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