Green Onion Dip Using Epigamia Greek Yogurt

Served ColdServed Cold
based on 0 Ratings


Servings: 3 Preparation time:
  • Catsup, Ketchup 2 Tbsp Ketchup
  • Red Chili Sauce, Chilli Sauce 2 Tbsp Red Chili Sauce
  • 2 Tbsp Mustard Sauce
  • 1 Tbsp Mustard Paste
  • Yogurt, Plain, Low Fat, Curd, yoghurt 2 Tbsp (Epigamia Greek) Yogurt
  • Garlic, Raw, Garlic flakes, Lahsun, grated garlic, Garlic pods 2 (Cloves Crushed) Garlic
  • Red Chili Powder, Paprika, Deggi Mirch, Red Chilli Powder, Red Chilly, Red Ch 1/4 Tsp Paprika
  • Salt, Common Salt, Rock Salt, Table Salt 1/2 Salt
  • Kali Mirch Black Peppercorn, Milagu,kurumulaku, peppers 1/2 Pepper
  • Spring Onions, Green, 1 Cup( Finely Chopped) Spring Onion Greens
  • 4 Tbsp Mayo
  • Olive Oil, 2 Tbsp Olive Oil

Instructions (Preparation Steps):

  • Pour the yogurt in a tupperware container.
  • Add minced garlic, salt and pepper, chilly sauce, mustard sauce, tomato ketchup, chopped green onions, mayo and 2 tbsp olive oil.
  • Mix all the ingredients till well combined.
  • Cover refrigerate the dip for 4 hours before serving.
  • Once the dip has chilled serve chilled...sprinkle paprika and drizzle 1 tsp olive oil serve...Enjoy 😋

Cook's Tip:
To keep the yogurt fresh for many days, fill the vessel containing yogurt with water to the brim and refrigerate. Change the water daily .
Sprinkle some salt in a frying pan to prevent oil from splashing.
To remove garlic odor from the hands, just rub the hands with a piece of stainless steel flatware under running water and most of the smell magically goes away.


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