Frizzled Spring Onion and Olive Oil Dip | Recipe

John is obsessed with dips. He will dip almost anything, especially pizza crusts. I can’t quite get into the pizza crusts into sour cream and chive dip he loves, but I do love a dip. This one is a take on the traditionally Chinese spring onion oil, but with a hit of chilli and turmeric, and sits on top of a thick lime yoghurt. 

You can buy really good thick Greek yoghurt from the supermarket or your local shop. If your yoghurt is not thick (and by that I mean spoonable, almost the consistency of clotted cream), then you can strain the yoghurt yourself. Hang it in a piece of muslin or a clean thin tea towel over a mixing bowl overnight or for as long as you have to thicken it. It’s fine out of the fridge overnight.

Serves 4

Ingredients

• 1 bunch of spring onions, trimmed
• 150ml extra virgin olive oil
• 1 teaspoon Turkish chilli flakes or
• ½ teaspoon chilli flakes
• 1 teaspoon caster sugar
• ½ teaspoon ground turmeric
• 150g thick strained Greek yoghurt
• zest and juice of 2 unwaxed limes

Method

Prep and frizzle the spring onions

Trim then thinly slice both the white and green parts of I bunch of spring onions, then put them into a small pan with moml olive oil and I teaspoon Turkish chilli flakes and cook over a low-medium heat until you can hear everything begin to sizzle. Cook until the edges of the spring onions are beginning to brown and crisp. Add 1 teaspoon sugar and ½ teaspoon ground turmeric and cook for another minute.

Cool and season

Take the pan off the heat and allow the oil to cool in the pan. Once cool, season with salt and pepper.

Season the yoghurt and serve

Mix 150g thick strained Greek yoghurt with the juice and zest of 2 limes, season well with sea salt, then put into a shallow bowl or on a plate. Swirl in the oil and serve with warm bread or raw veg for dipping.