Creamy cilantro and scallion dip
(from largomason’s recipe box)
Massalanka yoghurt is a tangy buttermilk yoghurt. If you can’t find Massalanka, try using the same amount of Greek yoghurt thinned with 1 tbsp of lemon juice – or lime juice, since that goes with the theme here.
Source: choosy-beggars.com
Ingredients
- 1 cup Massalanka yoghurt *
- 2 tbsp light mayonnaise
- 3/4 - 1 tsp garlic salt
- 3/4 tsp onion powder **
- 2 scallions, green and white parts
- small handful cilantro (appx 2 tbsp finely chopped)
Directions
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Measure the yoghurt, low fat mayo, 3/4 tsp garlic salt and onion powder into a medium sized bowl. Give it a good whisk until it is smooth and combined. Taste the dip, and if it isn’t too salty (garlic salt varies in terms of it’s garlic to salt ratio) add an additional 1/4 tsp garlic salt.
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Finely chop the white and green parts of two scallions (green onions).
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Pull the leaves off of your cilantro stalks and give them a fine chop as well. There will be approximately 2 tbsp of finely minced cilantro.
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Whisk in the scallion and cilantro, and adjust the seasoning if necessary (I find that it’s plenty salty enough, but maybe that’s just me). Leave the dip to rest in your fridge as the chicken wings cook. The resting time will allow the flavors to combine a bit more, so that the green onion and cilantro start to pipe up as much as the dairy and salt.