Yogurt and Bean Dressing With Thai Flavors

By Martha Rose Shulman

Yogurt and Bean Dressing With Thai Flavors
Andrew Scrivani for The New York Times
Total Time
5 minutes
Rating
4(13)
Comments
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This version of Lisa Feldman’s yogurt and bean dressing is based on her slightly sweet Thai ginger dressing. Sriracha sauce, I’ve noticed, has become the go-to condiment for many chefs. It contributes just enough spice and pungency to the mix (you can add more if you want more heat). I like to serve this with grains, and as a dip or a dressing for crispy salads.

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Ingredients

Yield:1 cup, about (about 6 to 8 servings)
  • 1small garlic clove, halved, green shoot removed
  • ½cup cooked white beans, drained and rinsed if using canned beans
  • ½cup whole milk or 2 percent Greek yogurt or regular yogurt
  • 1ice cube, if using Greek yogurt
  • 1teaspoon minced fresh ginger
  • 1-2 teaspoons soy sauce, to taste
  • 1teaspoon sriracha (more to taste)
  • 1teaspoon brown sugar
  • 1½tablespoons fresh lime juice
  • Salt to taste
  • 1tablespoon chopped cilantro
  • 1tablespoon grape seed oil
Ingredient Substitution Guide
Nutritional analysis per serving (8 servings)

67 calories; 4 grams fat; 1 gram saturated fat; 0 grams trans fat; 1 gram monounsaturated fat; 1 gram polyunsaturated fat; 6 grams carbohydrates; 1 gram dietary fiber; 2 grams sugars; 3 grams protein; 151 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Process garlic in a food processor fitted with a steel blade until minced garlic is adhering to sides. Stop processor and scrape down. Add beans, yogurt, and ice cube and process until smooth. Add remaining ingredients and process until mixture is smooth. Taste and adjust seasoning.

  2. Step 2

    Scrape into a bowl. Serve as a dip or use with grains or crisp salads (it’s a bit too thick for delicate lettuces like spring mixes).

Ratings

4 out of 5
13 user ratings
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Comments

S. Ann

I've tried this twice and love it. It's a bit fluid for a dip, however. I may try more beans next time.

Has anyone else come across this result and addressed it?

Martha Rose Shulman

Try more beans and see how you like it. Or try less yogurt or thicker yogurt.

clippership

I tried this substituting silken tofu for the white beans. Delicious. (I got nothing against beans, I just didn’t have any in the pantry.)

clippership

I tried this substituting silken tofu for the white beans. Delicious. (I got nothing against beans, I just didn’t have any in the pantry.)

S. Ann

I've tried this twice and love it. It's a bit fluid for a dip, however. I may try more beans next time.

Has anyone else come across this result and addressed it?

Martha Rose Shulman

Try more beans and see how you like it. Or try less yogurt or thicker yogurt.

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