Curried Pea Dip


1 ½ cups Greek strained yogurt, 2% fat
300 gr. (10 ounces) frozen peas, thawed
¼ cup fresh parsley, chopped
2 tsp. curry powder
1 tsp. ground coriander
½ tsp. garlic, finely chopped
½ tsp. salt
¼ tsp. pepper


Drain yogurt in refrigerator for 8 hours.
In a food processor, puree peas. Transfer to medium-mesh strainer set over a bowl and using a rubber spatula, force puree through sieve, discarding skins.
Add parsley, curry powder, coriander, garlic, salt, pepper and yogurt cheese and whisk together thoroughly.
Cover and refrigerate until serving time.
Nutritional info/tablespoon: about 22 cal, 2g protein, 4 g carbohydrates, 2 g fat, 1 g fiber.


The Curried Pea Dip is based on Greek yoghurt, which replaces equally mayonnaise, cream cheese, ricotta, or whatever you use as a base in dips, having far fewer calories and more calcium. Yogurt is also an excellent source of animal protein of high biological value, which is more digestible than milk, which is attributed to changes caused mainly by fermentation.
The base, therefore, is yogurt cheese , which is very easy to prepare. All you need is a strainer, a bowl and a few pieces of gauze or tulle. Attach the strainer over the bowl, then lay the gauze and add the amount of yogurt required in your recipe. Tighten the gauze and tie it with a ribbon and let the yogurt sit in the refrigerator for at least 8 hours, or overnight. The more you leave it to drain the thicker it will become. Once drained, discard the liquid from the bowl and continue to prepare your recipe. The yogurt cheese can be kept in the refrigerator for about a week.


makes 1 ¼ cups


Sunday, September 7, 2014 - 1:49pm


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