Photo: Karry Hosford
Yield
5 servings (serving size: 1/4 cup sauce and 4 pita wedges)

This dip is also great with chicken skewers or vegetables.

How to Make It

Combine first 5 ingredients in a bowl. Cover and chill 1 hour. Serve with pita wedges.

Ratings & Reviews

Natalie137's Review

Natalie137
July 11, 2012
This was fine. I used Greek yogurt, as suggested by another reviewer, and the texture was great. I used my favorite garam masala blend, but found the taste of the dip to be flat. I tried adding lime juice and garlic, but didn't really like this as a stand alone dip. I used leftovers as a sandwich spread with sauteed mushrooms and onions, red pepper, and tomato. That worked pretty well. I served this to friends who came over and there was quite a bit left over. It was bad, but it wasn't really good, either. Hence the three stars. If I take a chance on this again, I would probably add more garlic and some jalapeno.

lhouston's Review

lhouston
February 10, 2009
I made this as an appetizer for some of my Indian friends. The flavor was delicious, but the consistency was a little soupy. The dip didn't really work well with the pita wedges I served along side of it. One of my friends actually ate the dip with a spoon. They said that I should have used Greek yogurt, which is thicker, so I'll definitely try it again with that in mind.