One of my absolute eternal favorite dips is made with low-fat curd (it is a staple for me and ever-present in my fridge–keeps for over a week), so here is how it is made
Low-fat curd: 400 gm
Garlic cloves: 3-4
Green Chillies: 1 medium-sized (if desired add 1/2 tsp chilli flakes)
Oregano: 1/2 tsp (dried)
Balsamic Vinegar: 1 tsp
Salt to taste
Put the curds into a strainer to drain all the water out; once all water is drained, spoon about 2 tbsp of the waterless curds into the mixer’s chutney jar, add peeled and chopped garlic, green chillies, oregano and vinegar, blend well.
In a separate bowl, gently whisk the remainder of the waterless curds, add blended part to it, add salt to taste, whisk in salt and blended portion. Scoop into a bottle or bowl. Refrigerated, the dip can last for about a week or it might not depending on the number of people dipping into it 🙂
Use with salad greens, kebabs, on toasted breads, cream crackers, anything you would like to combine it with.
Ah, yes, one absolute essential ingredient: lots and lots of love for the food that you are creating