Garlic Dip
A punchy, creamy garlic dip that comes together in minutes. Roasted garlic mellows into a sweet, nutty base while fresh raw garlic adds a sharp bite, all balanced with thick yogurt and a squeeze of lemon. Perfect as a side for kebabs, tikkas, or simply scooped up with hot naan.
For 4 servings
- prep · ~6 min
Roast half the garlic cloves.
Place 4 garlic cloves in a dry pan over low heat. Toast, shaking occasionally, until blistered and softened, about 5-6 minutes. Let cool slightly.
TIPRoasting tames garlic's sharpness and gives the dip a deeper, sweeter backbone. - mix · ~1 min
Blend the garlic base.
In a small mixer-grinder jar, combine the 4 roasted garlic cloves and 6 raw garlic cloves. Grind to a coarse paste, adding a teaspoon of water only if needed to move the blades.
- mix · ~1 min
Fold the garlic paste into hung yogurt.
Whisk the thick hung yogurt in a bowl until smooth. Fold in the garlic paste, lemon juice, salt, black pepper, cumin powder, and red chili powder. Mix well until fully combined.
TIPHang the yogurt for at least 30 minutes beforehand; the thicker it is, the creamier the dip. - temper · ~1 min
Make the cumin tempering.
1.Heat the oil in a small tempering pan over medium heat.2.Add cumin seeds and let them crackle and turn aromatic, about 20 seconds.3.Pour the hot tempering, seeds and all, over the garlic-yogurt mixture.TIPDo not let the cumin burn — a deep brown color means it has gone bitter. - rest · ~10 min
Rest for 10 minutes before serving.
Let the dip sit at room temperature so the flavors can meld. The garlic will mellow slightly and the cumin will infuse into the yogurt.
- serve
Serve with tikkas, kebabs, or hot naan.
Spoon the garlic dip into a small bowl. Serve as a companion to any tandoori appetizer, grilled meat, or simply along with fresh hot naan.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1Hang yogurt in a muslin cloth for 30 minutes to achieve a thick, creamy base that won't water down the dip.
- 2Roast garlic on low heat and shake the pan often to avoid burning; blistered cloves should be soft to the touch.
- 3Grind the garlic paste coarsely, not to a fine puree, to keep texture and prevent the dip from becoming bitter.
- 4Pour hot cumin tempering immediately over the dip to release maximum aroma and flavor.
- 5Let the dip rest for at least 10 minutes after tempering so the raw garlic bite mellows and the cumin infuses.
- 6Store leftover dip in an airtight jar in the fridge for up to 3 days; stir well before serving.
Adapt it for your goals.
Vegan
Swap yogurt with thick coconut or cashew cream (soaked and blended) to keep the dip rich and creamy without dairy. Use coconut oil for the tempering for a complementary mild sweetness.
Low OilLow-Oil
Skip the tempering oil entirely and simply stir in raw cumin seeds with a splash of water. This reduces fat while still delivering cumin crunch and flavor.
Herb FusionHerb-Fusion
Fold in one tablespoon of finely chopped fresh mint or cilantro before the resting step for a bright, herby contrast to the garlicky richness.
Why this is on our healthy list.
Rich in Probiotics
Thick hung yogurt is a natural source of live probiotics, which support gut health and digestion.
Garlic's Immune Support
Both raw and roasted garlic contain allicin and sulfur compounds linked to immune-boosting and anti-inflammatory properties.
Low in Added Fats
With just 1 teaspoon of oil in the tempering, this dip relies on yogurt for creaminess, keeping saturated fat content minimal.
Frequently asked questions
Yes, but whole fresh cloves are best. Pre-peeled garlic may be drier and less flavorful, so use 12 cloves if they seem small.
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