Dips & Condiments


Le Artisan Boulangerie × Kitchen Therapy × The Kitchen Trail

The Dipping Series


I’ve been experimenting a lot recently in the kitchen, and rarely do I come out with a severely failed result – last week, I came out with two disastrous cakes in my trials. It was a bad day. Others appreciated one, but honestly speaking, it wasn’t good. The other was salvageable – it tasted amazing, but I lost my patience and removed it way before time leaving me with raw batter inside – nonetheless, it was eaten through the night by a few. Which meant, I couldn’t photograph it; and let’s be honest if it hasn’t been put on social media did it happen? :p

This dip is worthy of your Instagram feed – the colours of pure white and soothing greens against these gorgeous pink beetroot lavash by Le Artisan Boulangerie are a delightful vision.

For this dip, in layman’s terms – use 2-3 packets of your take out pizza oregano seasoning and 2 packets of the chilli flakes!

With leftover, use it up in your croissant sandwich!

Photo Credits: The Kitchen Trail

The Recipe


  • 400g hung curd or Greek yoghurt
  • 100g spring onions, finely chopped
  • 2 garlic cloves, minced
  • 1 tsp salt
  • 1/2 tsp pepper
  • 1 tsp extra virgin olive oil
  • 2 tsp dried oregano
  • 1 tsp chili flakes
  • beetroot lavash to serve


  • Take a medium non-stick pan and place on high heat. Once it has very hot, throw the spring onions, garlic and salt into the pan and dry roast. Remove once slightly charred.
  • Place the roasted ingredients into your serving bowl and let cool slightly. Then stir in the olive oil, pepper, chili flakes, dried oregano and yoghurt.
  • Serve chilled with beetroot lavash.

Up Next

The recipes are tried and tested, some are adapted from various places, and a few are passed down; but every one of them comes straight from the heart.