Artichoke & Yogurt Dip Recipe – Indian-Spiced Curried Yogurt

Last Updated on 6 months ago by Neha Deshmukh

Artichoke & Yogurt Dip Recipe – Indian-Spiced Curried Yogurt

Hey everyone! I’m so excited to share this recipe with you – it’s a little unexpected, but trust me, it’s a total flavor bomb! I first stumbled upon a version of this while experimenting with ways to use up some beautiful artichokes, and the idea of pairing them with a cool, spiced yogurt dip just clicked. It’s become a bit of a go-to for get-togethers, and I think you’ll love it as much as we do.

Why You’ll Love This Recipe

This isn’t your average dip! We’re taking the slightly sophisticated artichoke and giving it a vibrant Indian twist. The creamy, cooling yogurt dip, bursting with aromatic spices, perfectly complements the earthy artichoke. It’s surprisingly easy to make, looks impressive, and is a fantastic way to introduce some new flavors to your friends and family. Plus, it’s a lighter option than many dips out there – win-win!

Ingredients

Here’s what you’ll need to create this deliciousness:

• 2 whole globe artichokes
• ¾ cup yogurt
• ½ tbsp oil
• ½ tsp mustard seeds
• ⅛ tsp turmeric
• ⅛ tsp chili powder
• ½ tsp cumin
• 3 tbsp fresh lemon juice
• ½ tsp salt
• 2 tbsp chopped cilantro
• Half a lemon (for artichokes)

Ingredient Notes

Let’s talk about a few key ingredients to make sure you get the best flavor:

• Mustard Seeds: These little guys are essential for that authentic Indian flavor. Black mustard seeds are traditionally used, and they pop beautifully in hot oil, releasing their nutty aroma.
• Turmeric: Beyond its beautiful color, turmeric adds a warm, earthy note and is packed with health benefits!
• Chili Powder: I like to use Kashmiri chili powder for a vibrant color and mild heat, but feel free to adjust to your spice preference.
• Cumin: Ground cumin is a staple in Indian cooking, adding a warm, smoky depth.
• Yogurt (Dahi): Now, about the yogurt! In India, we have so many different types of dahi. For this recipe, a plain, full-fat yogurt works best for a lovely creamy texture. You can use Greek yogurt if you prefer a thicker dip, but you might want to add a splash of water to thin it out a bit.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, let’s tackle the artichokes. Trim the tops and rub the cut surfaces with lemon juice to prevent browning.
2. Steam those beauties for 25-45 minutes, until a toothpick easily pierces the base. This is where patience comes in!
3. While the artichokes are steaming, let’s make the magic happen with the dip. In a bowl, whisk the yogurt until it’s nice and smooth. No lumps allowed!
4. Heat the oil in a small pan over medium heat. Once it’s shimmering, add the mustard seeds and let them pop and sizzle for about 15 seconds.
5. Turn off the heat immediately! This is important – you don’t want to burn the spices. Stir in the turmeric, chili powder, and cumin until fragrant. It should smell amazing!
6. Pour the spiced oil into the yogurt and mix well. Now, add the salt, lemon juice, and chopped cilantro. Give it a good stir.
7. Cover the dip and pop it in the refrigerator to chill while the artichokes finish steaming. The flavors will meld beautifully as it chills.
8. Once the artichokes are tender, serve them warm with the chilled curried yogurt dip.

Expert Tips

• Don’t skip the steaming! It’s crucial for tender artichokes.
• Taste the dip and adjust the seasoning as needed. More lemon juice for tang, more chili powder for heat – it’s your dip, make it your own!
• For a smoother dip, you can strain the yogurt through a cheesecloth for about 30 minutes before using.

Variations

Want to switch things up? Here are a few ideas:

• Vegan Adaptation: Swap the yogurt for coconut yogurt for a delicious plant-based version. My friend, Priya, swears by this!
• Gluten-Free: This recipe is naturally gluten-free, so you’re good to go!
• Spice Level Adjustment: If you like things really spicy, add a pinch of cayenne pepper or a finely chopped green chili to the dip.
• Festival Adaptation: This dip is fantastic as a side during Makar Sankranti – the bright colors and fresh flavors are perfect for the celebration!

Serving Suggestions

This dip is incredibly versatile!

• Serve it with the warm artichokes, of course!
• It’s also amazing with vegetable sticks (carrots, cucumber, bell peppers).
• You can even use it as a sauce for grilled chicken or fish.

Storage Instructions

Leftover dip can be stored in an airtight container in the refrigerator for up to 3 days. The artichokes are best enjoyed fresh, but leftovers can be stored for a day or two as well.

FAQs

Let’s answer some common questions:

1. What type of yogurt works best for this dip?

A plain, full-fat yogurt is ideal for a creamy texture. Greek yogurt works too, but you might need to thin it out with a little water.

2. Can I use pre-cooked or canned artichoke hearts?

You can, but the flavor and texture won’t be quite the same as using fresh artichokes. If you’re short on time, it’s a decent substitute, but I highly recommend trying it with fresh artichokes at least once!

3. How can I adjust the spice level of the dip?

Add more or less chili powder, or a pinch of cayenne pepper for extra heat.

4. How long does the dip stay fresh in the refrigerator?

Up to 3 days in an airtight container.

5. What is the best way to steam artichokes for optimal tenderness?

Use a steamer basket and steam for 25-45 minutes, checking for tenderness with a toothpick.

6. Can this dip be made ahead of time?

Absolutely! The dip actually tastes better after it’s had a chance to chill and the flavors have melded. You can make it a day in advance.

Enjoy! I really hope you give this recipe a try. Let me know what you think in the comments below!