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Sour cream and spring onion raita dip in a bowl with wavy potato chips plated along side it. Green onions in the background along with a bigger bowl of dip.

Sour Cream and Spring Onion Raita Dip

Shri Repp
This addictive dip is the best combination 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 chips in it or accompany it with grilled meats and rice dishes.
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Prep Time 10 minutes
Cook Time 5 minutes
Course Appetizer
Servings 4
Calories 156 kcal

Ingredients
 

  • 2 bunches 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
 

  1. Finely chop the 2 bunches spring onions and separate out the greens in one small bowl and the light green/whites in another small bowl.
  2. 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. 
  3. Reserve a few of the green parts of the green onions for garnish and then add the rest to the bowl and stir in.
  4. 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.
  5. 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.
  6. Garnish the dip with the remaining spring onions and nigella seeds.
  7. 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.
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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.

Nutrition

Calories: 156kcalCarbohydrates: 4gProtein: 6gFat: 13gSaturated Fat: 4gPolyunsaturated Fat: 4gMonounsaturated Fat: 3gTrans Fat: 0.05gCholesterol: 19mgSodium: 319mgPotassium: 138mgFiber: 0.3gSugar: 3gVitamin A: 253IUVitamin C: 4mgCalcium: 99mgIron: 0.4mg
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