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finalist!), when I stumbled upon a shortcut that would lead me toward infinite dip, infinite potato chips, infinite happiness:, author Meera Sodha shares a recipe for Golden Garlic Raita. Basically, you fry garlic and red chile in oil, add these to Greek yogurt, then finish with a squeeze of lemon.
The garlic imparts “a lovely deep, sweet, smoky flavor, which infuses really well into yogurt,” she writes. “This raita takes just minutes to whip up but is tastier the longer you leave it to infuse.” Sodha developed the recipe with curries in mind, but my brain hopped, skipped, and jumped right to onion dip . So I nipped and tucked and created a Big Little version, perfect for potato chip–dunking.To zoom in on the garlic flavor, we’ll ditch the chile and lemon, and bump up the amount of garlic, too. We’ll also use garlic two different ways: 1) Minced and toasted in oil until golden, then stirred into yogurt . 2) Thinly sliced and fried in oil until crisp, then sprinkled as a crunchy garnish.
In short, a little planning and eight-ish minutes of cooking yields a dip that’s just as rewarding as the oniony original, which asks you to hover by the stove for an hour. The only question is: When’s your next party, and what else can I bring?
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