This addictive dip is the best combinations of the classic sour cream and onion dip and an Indian yogurt raita. The greens of the spring onions are folded into the sour cream and yogurt raita for their freshness and the whites are sizzled in oil along with garlic to add sweetness and umami! Dip some…
What makes this recipe special?
This is a recipe that I created for those who don't like the pungent taste of raw red onion in their raita. I personally love the flavor that onion brings to raita, but I had an idea to showcase spring onions, which would still bring brightness to the raita without being too punchy. Thus the idea for a sour cream and spring onion raita dip was born. It combines my favorite aspects of the classic American sour cream and onion dip and the Indian yogurt raita.
Ingredients in this recipe
This dip has the tartness and lightness from Greek yogurt, the herbal heat from Thai chilis, and the earthiness from cumin that are all traits of a bright raita. The decadent aspects of this dip come from the thick and creamy sour cream. The greens of the spring onions are folded into the sour cream and yogurt raita for their freshness and the whites are sizzled in oil along with garlic to add sweetness and umami.
How to eat this dish
- Serve as dip with wavy salted potato chips. This is my favorite way to eat this dip. It is the best dip to serve at a Super Bowl party or any large gathering!
- Serve it with fresh veggies for a crudite board.
- Pair with grilled meats, chicken skewers, or kebabs.
- Serve alongside rice dishes like lemon rice.
- Add a bit of water to serve as a looser raita or as a salad dressing.
Sour Cream and Spring Onion Raita Dip
Ingredients
- 2 bunches (150 g) spring onions
- 1 cup Greek yogurt or dahi
- ½ cup sour cream
- 1 Thai chili finely chopped (Note 1)
- ½ teaspoon sea salt plus more to taste
- ½ teaspoon cumin powder
- 2 tablespoons vegetable oil
- 2 garlic cloves finely chopped
- 1 teaspoon nigella seeds
Instructions
- Finely chop the 2 bunches (150 g) spring onions and separate out the greens in one small bowl and the light green/whites in another small bowl.
- In a medium bowl, mix 1 cup Greek yogurt or dahi, ½ cup sour cream, 1 Thai chili, ½ teaspoon sea salt, and ½ teaspoon cumin powder and whisk together.
- Reserve a few of the green parts of the green onions for garnish and then add the rest to the bowl and stir in.
- Add 2 tablespoons vegetable oil to a medium pan on medium heat add the white part of the green onion and the 2 garlic cloves (finely chopped) and allow them to sizzle and for the garlic to brown on the edges. Turn off the heat as soon as you see some browning - the residual heat will continue to cook the garlic. While the oil is still hot, add half of the 1 teaspoon nigella seeds into the oil.
- Add the spiced oil into the raita dip and stir vigorously to incorporate the oil with the dip. You can eat the dip right away but the flavors meld even more if you allow it to sit for at least 30 minutes in the fridge.
- Garnish the dip with the remaining spring onions and nigella seeds.
- Serve with potato chips as a dip or as a condiment to accompany rice or meats. If you like a thinner raita, you can additionally add water in increments of 1 tablespoon until you reach your desired consistency.
Notes and Tips
- (Note 1) The Thai chili really adds a nice, herbal, back-of-the-throat heat that cuts through the richness of this dish. If you are sensitive to spice, substitute with ¼ of a jalapeño pepper and remove the seeds.
- If you like a looser raita, add 1 tablespoon of water at a time until the raita is your desired consistency.
- You can keep this raita in the fridge for ~3 days.
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