Garlic Yogurt Dip
A creamy, pungent yogurt dip bursting with fresh garlic and a subtle kick of green chili. Perfect as a cooling side for spicy curries, biryanis, or as a spread for wraps and kebabs.
For 4 servings
- prep · ~1 min
Whisk the yogurt until smooth.
In a medium mixing bowl, whisk the chilled yogurt until it is completely smooth and creamy with no lumps.
- mix · ~1 min
Mix in garlic, chili, and salt.
Add the finely minced garlic, chopped green chili, and salt to the yogurt. Mix well until everything is evenly distributed.
TIPThe garlic flavor intensifies as it sits, so add a little less if serving immediately. - mix · ~1 min
Fold in the coriander leaves.
Add the finely chopped coriander leaves and gently fold them into the dip, reserving a small pinch for the final garnish.
- garnish
Garnish with cumin and red chili powder.
Sprinkle the roasted cumin powder, red chili powder, and reserved coriander leaves over the top of the dip.
TIPFor a beautiful presentation, create a small swirl on the surface of the dip before sprinkling the spices. - rest · ~15 min
Chill for 15 minutes before serving.
Refrigerate the dip for at least 15 minutes to allow the flavors to meld. Serve cold.
TIPThis dip tastes even better the next day as the garlic infuses deeper into the yogurt.
What to keep in mind.
5 tips from the recipe — small details that make a real difference to the final dish.
- 1Hang or strain the yogurt in a muslin cloth for 30 minutes to achieve a thicker, creamier dip that won't water down.
- 2Use a microplane or fine grater for the garlic cloves — it releases more essential oils and creates a smoother texture than chopping.
- 3If you prefer a milder garlic bite, blanch the minced garlic in hot water for 10 seconds, then drain and pat dry before mixing.
- 4Let the finished dip rest in the fridge for at least 30 minutes (or overnight) to let the raw garlic mellow and the flavors marry.
- 5Serve the dip in a shallow bowl and use the back of a spoon to create a gentle swirl before garnishing — it helps the spices cling.
Adapt it for your goals.
Herb-lush
Swap the coriander for an equal mix of fresh mint and dill: this gives the dip a brighter, more refreshing edge that pairs beautifully with grilled meats or falafel.
creamy roastCreamy-roast
Roast the 6 garlic cloves whole (skin on) at 200°C for 15 minutes, then squeeze the soft pulp in: you get a sweet, mellow garlic dip with no sharp bite, ideal for sensitive palates.
low oilLow-oil
Omit the red chili powder garnish and replace it with a pinch of black salt (kala namak) and a drizzle of the yogurt's own whey: you retain the tang and color contrast without any added fat.
smoky splitSmoky-split
Add 1 teaspoon of smoked paprika to the yogurt along with the garlic, and after mixing, hold a hot coal in a small steel bowl placed in the center of the dip, drizzle ghee over the coal, and cover for 2 minutes for a dramatic smoky flavor.
Why this is on our healthy list.
Gut-Friendly Probiotics
Live yogurt cultures support digestion and a healthy gut microbiome, especially when the dip is served cold and uncooked.
Rich in Garlic's Sulfur Compounds
Fresh garlic provides allicin, a sulfur compound linked to heart health and natural immune support.
Low-Calorie Flavor Booster
With no added oils or heavy cream, this dip delivers bold taste with minimal calories, making it a smart swap for mayonnaise or sour cream.
Frequently asked questions
Thin yogurt can separate when stirred vigorously. Use a thick Greek-style or hung curd, and always whisk gently — the salt also draws out moisture, so add it just before serving.
