Making dip has become somewhat my specialty these days. There have been innumerable times where I have been the last to know that a bunch of friends are coming over, and it’s already 9:30 P.M.! Dip and chips is a great crowd pleaser and can be made in a jiffy with minimum effort.
This recipe also helps you use up those seasoning packets from your favourite pizza take away place. If you don’t order Dominos (who are you???), and hence don’t have these small packets of intense flavours, you can substitute with a good Italian mix seasoning, or a medley of dried basil, oregano, thyme and paprika and a good dose of sea salt or regular salt. Pepper is a must here.
I always use thick yogurt as the base and work backwards. And for this, I use Amul Masti Dahi Cup as it is. I don’t use hung curd for this – it’s not necessary from my point of view, and it consumes more time as well – just gently tip out the excess water/whey from the yogurt cup.
I have made dips from leftover veggies, random half cut peppers… you name it, I’ve done it! This is one area where creativity hits me the best.
I like to roast the veggies first, but as this is an easy one, that you can make extremely fast, I’m leaving that part out.
Here, I use two or three packets of Domino’s oregano seasoning (see I told you!) and for some heat a packet of their chilli flakes. Chop up a bunch of spring onions and garlic. And add in some leftover boiled corn. A good sprinkling of salt and pepper and a dash of olive oil. This can be made under 20 minutes and served with crudités, lavash, chips, or toast strips.
If you have leftovers, you can use some in a sandwich, a side condiment to tikkis or roasted vegetables.
I use Amul Masti Dahi for dips as they are thicker. I use it directly, not straining the water; this saves time and really doesn’t make a difference in taste.
Stays well for a day or two in the fridge.