Piling a speedy sizzling oil loaded with gorgeous aromatics (think spring onions, ginger, garlic and chilli) on top of creamy yogurt has to be one of the easiest dips around. Perfect for last-minute entertaining, or as part of an appetizer party food spread.
If I have a go-to appetizer for easy entertaining, it’s a spread of flavour-packed dips. Not only are they super easy to make, but you can prep them well ahead of time, and they look gorgeous to boot. This one is as easy as they come. You don’t need any special equipment, and it comes together so quickly.
This is one of those brilliant recipes that looks so impressive but takes such little effort. Just chop up a few lovely aromatics, then pour over a little hot oil to bring the flavours together. Grab yourself some thick, creamy yogurt (my to-go brand is The Collective) and spoon it all on top. It will take you 10 minutes, max, to make, plus you have the added drama of that glorious sizzling oil sound which is fun for guests to experience. If you like the sound of this oil, I think you’ll enjoy this ginger scallion sauce (which is very similar in flavour and process), or 30-minute chilli oil too.
I LOVE to serve this dip with a pile of speedy 2-ingredient dough yogurt flatbreads – they’re the perfect vessel for scooping the dip up and are so easy to make.
Ingredients
- Spring onions (scallions). I always have a bunch of these in my fridge – they’re fab for bringing fresh flavour to anything and something truly magical happens when they’re paired with the rest of the ingredients here.
- Ginger. Fresh ginger is best if possible – it brings a gorgeous light and zingy flavour to freshen up the oil. You can grate it if you like (and if you do, you won’t need to peel the skin which is a bonus), or dice it finely.
- Garlic. For me, there’s no limit when it comes to garlic, so I’m using 4 cloves here. You can reduce that if you like (or increase it!)
- Chilli flakes. I love to use Korean red bell pepper flakes – they provide a lovely rich colour and are pretty mildly spiced – but regular chilli flakes are perfectly fine too.
- Almonds. These give the oil a lovely extra crunchy element – you could swap them for another nut like peanuts, cashews, pistachios, pecans, walnuts or macadamias, or use sesame seeds or pumpkin seeds for a nut-free version.
- Oil. You want to use a neutral-tasting oil so the flavour of your ingredients shines through, so canola, sunflower, rapeseed or avocado are good choices, as is a light olive oil.
You’ll also need thick creamy yogurt, salt and lemon zest for your yogurt dip base.
How to make it
Add all your sizzling oil ingredients to a small heatproof bowl, then heat your oil on the stovetop for a couple of minutes. To check it’s ready, hold a chopstick – or the handle of a wooden spoon – upright in the oil. If it bubbles up rapidly around the chopstick/spoon, it’s good to go. Pour the hot oil over the ingredients in your bowl (and delight at the GLORIOUS sound).
Mix your yogurt with a little salt and the lemon zest, then spoon onto a serving plate. Top it with the sizzling oil and serve right away.
Got a question?
You can make the oil three days before you want to serve the dip – just store it in the fridge and spoon it over the yogurt when you’re ready to serve.
It will depend on the spiciness of the chilli flakes you use – go for something mild if you’re worried, or skip them altogether.
I think you’ll get the best flavour with fresh ginger, but you can use ginger paste if that’s what you have.
Complete your dip spread with a pile of speedy 2-ingredient yogurt flatbreads, fresh, soft focaccia, crispy pita chips or crudites.
Like this recipe? Here are more quick and easy dips for you
If you make this recipe, I’d love to hear from you! You can leave me a comment below.
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Sizzling Chilli Oil Yogurt Dip
- Total Time: 12 minutes
- Yield: 6 servings 1x
- Diet: Vegetarian
Description
Piling a speedy sizzling oil loaded with gorgeous aromatics (think spring onions, ginger, garlic and chilli) on top of creamy yogurt has to be one of the easiest dips around. Perfect for last-minute entertaining, or as part of an appetizer party food spread.
I love to serve the dip with a pile of soft, fluffy yogurt flatbreads (you need just two ingredients!)
Ingredients
For the dip –
- 2 spring onions (scallions), finely diced
- 2 garlic cloves, crushed
- 2-inch piece of ginger, diced (or grated, or use 1 tablespoon ginger paste)
- 2 teaspoons chilli flakes
- 1 teaspoon flaky salt
- 1/4 cup oil (light olive oil, sunflower, rapeseed, avocado, canola)
- 1 cup thick, creamy yogurt
- 1 teaspoon salt
- 1 lemon, zested
For the yogurt flatbreads (optional)-
- 300g self-raising flour
- 280g thick, creamy yogurt
- 1 teaspoon salt
- 50g butter
- 2 garlic cloves, crushed
- Handful of flat-leaf parsley, finely chopped
- Flaky salt
Instructions
For the sizzling yogurt dip –
- Make the sizzling oil. Add the diced spring onions, ginger, crushed garlic, chilli flakes and salt to a small heatproof bowl. Heat the oil over medium-high heat until it’s shimmering – to test if it’s ready, place the handle of a wooden spoon, or a chopstick, upright in the oil. If it bubbles up rapidly around it, then it’s good to go. Carefully pour the hot oil over the ingredients in your bowl.
- Mix the yogurt dip base. Add the yogurt to a bowl, along with 1 teaspoon of salt and the zest of 1 lemon. Mix well to combine.
- Assemble the dip. Spread the yogurt dip onto a serving plate or bowl, then spoon the sizzling oil on top. Serve with bread or your favourite crackers – I love serving it with chilli cheese focaccia and pita chips.
For the flatbreads –
- Mix the dough. Add 300g of self-raising flour, 280g yogurt, 1 teaspoon of salt to a mixing bowl. Use a wooden spoon or spatula to mix into a shaggy, lumpy dough. At this point, get your hands in there and press the dough together, breaking up any lumps of yogurt. Knead the dough for a couple of minutes to bring it together into a soft, pliable dough. Cover with a tea towel and set aside.
- Make the garlic butter. Melt your butter in the microwave, then add the crushed garlic cloves, salt and chopped parsley. Mix, then set aside.
- Press the dough into rounds. Lightly flour your work surface, then press the dough into a rough rectangle. Slice it into six equal pieces. Either use a rolling pin to roll each piece of dough into a small circle or just use your hands to press them out. You want a diameter of about 10cm/4″.
- Pan-fry the flatbreads. Set a large frying pan over medium-high heat, then once hot, add a couple of flatbreads (as many as will fit). Cook until you see little bubbles forming in the flatbreads, and they puff up a little. Flip the flatbreads, and cook for another couple of minutes.
- Brush with garlic butter. Remove from the pan, then brush with the garlic butter. Serve while warm.
Notes
PREP AHEAD: You can prepare the sizzling oil three days before you want to serve the dip – store it in the fridge and spoon it over the yogurt to serve.
STORAGE INSTRUCTIONS: Any leftovers will keep for 3 days in the fridge.
INGREDIENT NOTES: You can play around with the ingredients based on what you like and what you have to hand – skip the chilli flakes if you’re worried about spice. Use ginger paste instead of fresh ginger if you like.
- Prep Time: 10
- Cook Time: 2
- Category: dips
- Method: stove top
- Cuisine: american
Nutrition
- Serving Size: 50g
- Calories: 131
- Sugar: 2.1g
- Sodium: 277.4mg
- Fat: 11.8g
- Saturated Fat: 2.5g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 2.8g
- Fiber: 0.2g
- Protein: 4.4g
- Cholesterol: 6.2mg
Keywords: yogurt dip
I just made this as a little appetizer while I cook dinner. It is super easy and quite delicious! The only tiny little adjustment I made was adding a touch of lemon zest at the end (not in with the hot oil) for some brightness!
★★★★★
Oh yay that’s so amazing!! Love the lemon zest idea for brightness – I like to mix it into the yogurt itself sometimes too x
Really liked this post….Thanks for sharing such a mouthwatering recipie….
★★★★★
You’re welcome!