Basil Oregano Hung curd Dip
This delicious Basil Oregano dip is made with hung curd and is a healthy alternative to traditional mayonnaise-based dips. It is perfect for snacking, dipping, or as a spread. This dip is gluten-free and vegetarian, making it suitable for many dietary preferences. It is also a great source of protein, thanks to the hung curd. However, people with a dairy allergy should avoid this dip.
Allergen Information: Contains Dairy
Nutrition Facts
Per serving
Energy
15 kcal
Protein
2 g
Carbs
1 g
Fat
1 g
Fiber
0 g
Ingredients
Hung Curd
1 large cup (200g)
Clove Garlic, Chopped
0.5 tsp (2.5g)
Dried Basil
0.5 tsp (2.5g)
Dried Oregano
0.5 tsp (2.5g)
Common salt
0.25 tsp (1.25g)
Black Pepper
0.25 tsp (0.5g)
Instructions
Preparation
Note: If you don't have hung curd, this is the preparation method.
Hung curd:
Take regular curd and strain it to remove excess water. You can use a muslin cloth or a fine mesh strainer. Place the curd in the cloth or strainer and let it sit over a bowl for about 2-3 hours or until it thickens and most of the liquid has drained out. You'll be left with thick, creamy hung curd.
Cooking Steps
In a bowl, combine the hung curd, minced garlic, dried basil, dried oregano, salt, and black pepper.
Mix well until all the ingredients are well combined.
Chill the dip in the refrigerator for at least an hour to let the flavors meld together.
Serve chilled.