Toasted Cumin Yoghurt Dip

Make Mountain High part of your spread at your next barbecue.  It’s a yummy, lighter spin on traditional mayo-based summer fare.

Ingredients

  • 1 cup Mountain High Plain Yoghurt (any variety)
  • 1 tsp. whole cumin seeds
  • 1 clove garlic, minced
  • 1/4 tsp. fine sea salt
  • 1/4 tsp. cayenne

Instructions

  1. Heat a small frying pan over high heat. Once the pan is ready, add cumin seeds and toast for one minute. Remove from heat and set aside to cool.
  2. Add yoghurt, garlic, salt and cayenne in a medium bowl and stir to combine.
  3. Grind cumin with an electric grinder or mortar and pestle. Stir cumin into the dip.
  4. Cover and chill overnight to allow flavor to develop.
  5. Enjoy within 2 days.
On a plate, there is a small bowl of toasted cumin yogurt dip made with Mountain high Plain Yoghurt, cumin seeds, garlic, sea salt, and cayenne and some herbs for garnishment on top. Alongside the dip are three vegetable kebab skewers with red onion, tomatoes, bell peppers, zucchini, and mushrooms.
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