Anti Inflammatory Harissa & Orange Yogurt Dip
This dip is the kind of thing you set out for a crowd of six and watch disappear before anyone even sits down. Creamy full-fat Greek yogurt meets finely grated English cucumber for a cool, thick base, while fresh orange zest and juice add a bright citrus lift that makes the whole bowl feel alive. The real star is the harissa oil — smoked paprika, cumin, coriander, cayenne, turmeric, and black pepper bloomed in extra virgin olive oil until the mixture turns a deep, fragrant red-orange and gets drizzled across the top in a gorgeous swirl. Turmeric and extra virgin olive oil are two of the most well-researched ingredients in an anti-inflammatory kitchen, and here they show up together in a way that actually tastes incredible rather than medicinal. The technique of squeezing moisture from the cucumber before folding it in keeps the dip thick and scoopable rather than watery — a small step that makes a big difference. Serve it with warm gluten-free pita or a platter of raw crudités and a scatter of fresh mint, and it works equally well as a starter, a snack spread, or a sauce alongside grilled proteins.
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Learn more →Ingredients
6 servings
For the dip
- 2 cups plain full-fat greek yogurt
- 1 medium english cucumber, seeded and finely grated
- 1 tsp fine sea salt, divided
- 1 tsp orange zest (from about 1 medium orange)
- 1 tbsp fresh orange juice
- 1 small garlic clove, finely grated
- 1 tbsp fresh lemon juice
For the harissa oil
- 3 tbsp extra virgin olive oil, divided
- 1 tsp smoked paprika
- ½ tsp ground cumin
- ½ tsp ground coriander
- ¼ tsp cayenne pepper
- ¼ tsp ground turmeric
- ¼ tsp black pepper
For serving
- 2 tbsp fresh mint leaves, thinly sliced (optional)
- warm gluten free pita or raw vegetable crudités, for serving (optional)
Instructions
- 1
Toss the grated cucumber with 1/2 tsp of the salt in a colander set over the sink. Let it drain for 15 minutes, then squeeze firmly in a clean kitchen towel until very little liquid remains.
- 2
In a small skillet, warm 2 tbsp of the olive oil over medium-low heat until it shimmers. Add the smoked paprika, cumin, coriander, cayenne, turmeric, and black pepper and stir constantly for about 45 seconds, until the spices are fragrant and the oil turns a deep red-orange — watch closely, as the spices can scorch quickly. Remove from the heat and stir in the remaining 1 tbsp olive oil to cool the mixture slightly.
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