Homemade dips are so underrated. They are usually super easy to put together and they add SO MUCH flavour to your weekday meals.
Give this one a go and we promise—you’ll be making it on repeat.
It’s take on the traditionally Chinese spring onion oil, but with a hit of chilli and turmeric, sitting on top of a thick lime yoghurt.
It comes from the delicious mind of Anna Jones and her new cookbook “Easy Wins” where she delves into 12 flavour hits such as mustard, lemon and, obviously, EVOO!
So this recipe you want to make sure you are choosing the right *extra*. If you’d like to ramp up the pepperiness, go for vibrant oils like a new harvest Croatian or Spanish. And for those buttery, rounded aromas, choose a Greek oil.
Here's the method:
Serves 4
- Trim and then thinly slice both the white and green parts of 1 bunch of spring onions.
- Then pop them in a small pan with olive oil and chilli flakes and cook over low-medium heat until you can hear everything begin to sizzle.
- When the edges of the spring onions are beginning to brown and crisp, add sugar and turmeric and cook for another minute.
- Take the pan off the heat and allow the oil to cool in the pan. Once cool, season with salt and pepper.
- Mix the strained Greek yoghurt with the juice and zest of 2 limes, season well with sea salt, then put into a shallow bowl or on a plate.
- Finally, swirl in the oil and serve with warm bread or raw veg for dipping.
