Spiced Yogurt Dip With Pita And Peppers Recipes

SPICED YOGURT DIP WITH PITA AND PEPPERS

Steps:

• Lightly crush cardamom pods with your thumb, then remove seeds, discarding husks. Toast cardamom, caraway seeds, and peppercorns in a dry small heavy skillet over moderate heat, stirring, until fragrant and a shade darker, then cool. Grind spice mixture to a powder in grinder. Purée cilantro with spice mixture, garlic, chile, 2 tablespoons water, and 1 tablespoon oil in a blender until smooth (add remaining tablespoon water if necessary). Stir purée into yogurt and season with salt.
• Put oven racks in upper and lower thirds of oven and preheat oven to 375°F.
• Split pitas to make 8 rounds. Stir together butter, salt, and remaining 2 tablespoons oil in a small bowl, then lightly brush on rough sides of pitas. Cut pitas into 1/2-inch-wide strips and arrange in 1 layer on 2 baking sheets. Bake, switching position of sheets halfway through baking, until golden and crisp, about 10 minutes total. Transfer toasts to a rack to cool.3Serve dip with toasts and bell peppers.

HEALTHY SWEET POTATO DIP WITH SPICED PITA CHIPS

Steps:

• Position an oven rack in the center of the oven and preheat to 400 degrees F. Line a rimmed baking sheet with foil and set a wire rack inside the baking sheet.
• Prick each of the sweet potatoes 5 times with a fork and place on the rack, keeping space in between to allow the heat to circulate. Bake the sweet potatoes until a paring knife can easily go through without resistance, about 45 minutes. Remove from the oven and allow to cool completely. Keep the oven heated to 400 degrees F.
• Line a baking sheet with parchment. Dividing evenly, brush both sides of each pita half with the olive oil using a pastry brush, and season the inner side of the pitas with the smoked paprika and 1/4 teaspoon salt. Cut each seasoned pita into 6 wedges, then arrange in a single layer on the prepared baking sheet. Bake until lightly golden and crisp, 6 to 8 minutes. Allow to cool completely.
• Once the sweet potatoes are cool, scoop the flesh (about 1 1/2 cups total) into a food processor and add the yogurt, brown sugar, lemon juice, garlic powder, cumin, 2 teaspoons salt and several grinds of black pepper. Process until combined, scraping down the side of the processor bowl to make sure yogurt is fully incorporated. Transfer the dip to a serving bowl and gently fold in the chives. Serve at room temperature along with spiced pita chips.