This garlicky vegetarian dip from chef Charleen Badman is especially delicious with pita chips or warm pita triangles.
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1 tablespoon extra-virgin olive oil, plus more for serving
2 garlic cloves, minced
1/2 teaspoon ground cardamom
1 cup coarsely grated carrot
1 cup lebneh or plain Greek yogurt
Toasted sesame seeds, for garnish
Toasted pita triangles, for serving
How to Make It
In a small skillet, heat the 1 tablespoon of olive oil. Add the garlic and cook over low heat, stirring, until fragrant. Remove from the heat.
Stir the cardamom into the garlic oil, then scrape into a bowl and let cool. Add the carrot and lebneh and season with salt and pepper. Drizzle with olive oil, top with toasted sesame seeds and serve with pita triangles.
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