Spring Onion Dip with Beetroot Lavash

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400g hung curd or Greek yoghurt
100g spring onions, finely chopped
2 garlic cloves, minced
1 tsp salt
1/2 tsp pepper
1 tsp extra virgin olive oil
2 tsp dried oregano
1 tsp chili flakes
beetroot lavash to serve

Spring Onion Dip with Beetroot Lavash

  • Medium




Le Artisan Boulangerie × Kitchen Therapy × The Kitchen Trail

The Dipping Series

I’ve been experimenting a lot recently in the kitchen, and rarely do I come out with a severely failed result – last week, I came out with two disastrous cakes in my trials. It was a bad day. Others appreciated one, but honestly speaking, it wasn’t good. The other was salvageable – it tasted amazing, but I lost my patience and removed it way before time leaving me with raw batter inside – nonetheless, it was eaten through the night by a few. Which meant, I couldn’t photograph it; and let’s be honest if it hasn’t been put on social media did it happen? :p

This dip is worthy of your Instagram feed – the colours of pure white and soothing greens against these gorgeous pink beetroot lavash by Le Artisan Boulangerie are a delightful vision.

For this dip, in layman’s terms – use 2-3 packets of your take out pizza oregano seasoning and 2 packets of the chilli flakes!

With leftover, use it up in your croissant sandwich!

Photo Credits: The Kitchen Trail

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Take a medium non-stick pan and place on high heat. Once it has very hot, throw the spring onions, garlic and salt into the pan and dry roast. Remove once slightly charred.
Place the roasted ingredients into your serving bowl and let cool slightly. Then stir in the olive oil, pepper, chili flakes, dried oregano and yoghurt.
Serve chilled with beetroot lavash.

Kamini Patel

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