Name: Spiced Yogurt Dip with Pita and Peppers
Cook time: 30 min
Total time: 45 min
Yield: Makes 8 servings
Ingredients: 2 green cardamom pods; 1/2 teaspoon caraway seeds; 1/2 teaspoon black peppercorns; 1 cup loosely packed fresh sprigs cilantro; 2 medium garlic cloves, chopped; 1 (3-inch) fresh serrano chile, including seeds, chopped; 2 to 3 tablespoons water; 3 tablespoons olive oil; 1 1/2 cups plain whole-milk Greek yogurt; 4 (6-inch) pita loaves with pockets; 2 tablespoons unsalted butter, melted; 1/4 teaspoon salt; 3 bell peppers (assorted colors), cut lengthwise into 1/2-inch-wide strips; an electric coffee/spice grinder or a mortar and pestle

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Spiced Yogurt Dip with Pita and PeppersJohn Kernick

A green relish, inspired by the Yemeni cilantro sauce zhoug, is swirled into luscious, tangy Greek yogurt, so that each swipe with a strip of crunchy toasted pita or crisp bell pepper gathers a different combination of fresh, hot, and cooling flavors.

Cooks' notes:

·If you can't find Greek yogurt, drain 3 cups regular plain whole-milk yogurt in a paper-towel-lined sieve set over a bowl, covered and chilled, 8 to 12 hours.
·Dip can be made 1 day ahead and chilled, covered. Bring to room temperature before serving.
·Toasts can be made 2 days ahead and cooled completely, then kept in an airtight container at room temperature.

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