Creamy Broccoli & Yogurt Dip

1. 1
   prep · ~2 min

   Blanch and shock the broccoli.

   1.Bring 2 cups of water to a rolling boil in a saucepan.

   2.Add the finely chopped broccoli florets and blanch for 30 seconds.

   3.Drain immediately in a colander and plunge into the ice bath to stop cooking.

   4.Drain well and pat dry with a clean kitchen towel to remove all excess moisture.
2. 2
   temper · ~2 min

   Make the cumin-garlic tempering.

   1.Heat the oil in a small pan over medium heat until it shimmers.

   2.Add cumin seeds and let them sizzle and crackle for 20 seconds.

   3.Add minced garlic and curry leaves, sauté until fragrant and garlic is pale gold (30 seconds).

   4.Remove pan from heat and let the tempering cool to room temperature.

   TIPWatch the garlic closely — it goes from golden to burnt in seconds.
3. 3
   mix · ~1 min

   Whisk the yogurt base.

   In a mixing bowl, whisk the yogurt with salt, black pepper, and lemon juice until completely smooth and creamy.

4. 4
   mix · ~1 min

   Fold in the broccoli and tempering.

   Add the well-drained broccoli to the yogurt mixture and fold gently. Pour the cooled tempering, oil and all, over the dip and stir until everything is evenly combined.

5. 5
   rest · ~15 min

   Chill before serving.

   Cover the bowl and refrigerate for at least 15 minutes to let the flavors meld. Serve cold with vegetable sticks, crackers, or pita chips.

   TIPThe dip tastes even better after an hour in the fridge.

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