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 make curd out of milk, a piece of green chilli can be added to the milk and soaked overnight.
To bake potatoes quickly, place them in salt water for 15 minutes before baking. Use the skin of boiled potatoes to wipe mirrors to sparkling clean. Don't store potatoes and onions together. Potatoes will rot quickly if stored with onions.
Put a light coating of olive oil on vegetables you’re going to grill. This will help keep them moist and bring out flavor.


Rate this Recipe: