- 1 cup Greek yogurt
- 1 tablespoon fresh lemon juice
- 1/2 teaspoon kosher salt
- 3 tablespoons olive oil
- 4 scallions, thinly sliced
- 1/4 to 1/2 teaspoon crushed red pepper flakes
- 1 to 2 tablespoons finely chopped cilantro
- Flaky sea salt
- Endive, quartered through the core
- Romaine leaves
- Radishes, quartered
- Carrots, cut into sticks
- Chips or crackers
Appetizers come in different ways from cheese sticks, vegetables with blue cheese sauce, and even hot wings, you can make almost anything an appetizer. But when we are trying not to cook anything or fry and leave your stove, all greased out. You want something that can be made just without fire, and that’s when cold appetizers come in. And what a better thing to do than a ranch dip replacing our sour cream for the delicious flavor of Greek yogurt.
This is a quick and easy way to make this, not much trouble or time will be wasted in making this recipe, that’s why is such a lifesaver when you have a gathering and haven’t decided what you are making or if you just don’t have too much time to spend before the party starts you can make this to go, is simple, you can store it and take it to go without a problem. Make sure it's cool before you eat it.
Everything you will need is simple ingredients that you can find in your pantry or in the corner store, Greek yogurt, lemon juice, and salt.
What we want to do, so our ranch dip can have a strong and rich flavor is in a pan heat some olive oil, red pepper flakes, cilantro, and scallions. Cook it throughout, it should just take 2-3 minutes to make sure it’s fragrant and looks about right before it sizzles.
Take it out of the fire and add it to the yogurt mix. Let it all sit through, don’t touch it. Allow the oil to sit in the yogurt sauce. After two minutes, you can serve this in a nice bowl and put together meat, vegetables, and crackers.
Other good things work well with this sauce can be romaine leaves, baby carrots, and other chips. Just get creative you can literally have this with almost anything, that’s the great thing about dips they work literally with anything you try them with.
The great thing about this sauce isn’t just the extraordinary flavor and texture the greek yogurt mixed with our vegetables and seasoning brings. Is how quick and easy to make it is, yeah you might need to fire it up for two seconds, but it’s as simple as heat the oil and let it flow through your yogurt mixture and serve.
You can let it cool for a little in the fridge if you prefer but this sauce is even better if you have it right away as the oil warms up the yogurt and gives this perfect temperature.
So whenever you don't know what to do for a party, and you are the one responsible for the appetizer or in a dinner night or little gathering in your house this recipe will be your best friend, think of other options you can serve it with, get creative, plate and serve. Your guest will fall in love with the flavor, and it will be gone before you even notice.
- In a medium bowl, stir together the yogurt, lemon, and salt. Transfer the yogurt sauce to a shallow bowl or plate or serving platter.
- Use the back of a spoon to spread the sauce across the bowl, creating shallow peaks and valleys in the yogurt — the sizzling oil will pool in these crevices.
- Heat the oil, scallions, crushed red pepper flakes, and cilantro in a small skillet or saucepan over medium-low heat.
- Cook, swirling occasionally, until the scallions and red pepper flakes start to visually and audibly sizzle and frizzle. Season with a pinch of sea salt and remove from the heat.
- Carefully pour the scallion oil over the yogurt sauce. If necessary, hold the bowl and turn it to allow the oil to spread evenly over the yogurt sauce.
- Serve immediately with vegetables or chips.