Breastfeeding Friendly Miso-Sesame Yogurt Dip
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Learn more →Ingredients
6 servings
For the dip
- 1 cup plain whole-milk greek yogurt
- ½ medium english cucumber, grated
- 1 ½ tbsp white miso paste
- 1 tbsp toasted sesame oil
- 1 tbsp rice vinegar
- 1 tsp fresh ginger, finely grated
- 1 small garlic clove, finely grated
- 1 tbsp sesame seeds
- 2 tbsp fresh mint leaves, finely chopped
- ¼ tsp ground turmeric
- salt and pepper, to taste
For serving
- 1 tsp sesame seeds, for garnish (optional)
- 1 tbsp fresh mint leaves, torn, for garnish (optional)
- 1 tsp extra virgin olive oil, for drizzling (optional)
Instructions
- 1
Grate the cucumber on the large holes of a box grater, then transfer to a fine-mesh strainer set over a bowl. Toss with a pinch of salt and let drain for 15 minutes, then press firmly with your hands or the back of a spoon to squeeze out as much liquid as possible.
- 2
Toast the sesame seeds in a small dry skillet over medium heat, stirring frequently, until golden and fragrant, about 2–3 minutes. Watch closely, as they can brown quickly. Remove from heat and set aside.
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