NYT Cooking | Full recipe in the description 🍅✨ @NYTCooking | Uploaded August 2024 | Updated October 2024, 1 day ago.
Here’s how to make Ali Slagle’s Fresh Tomato and Yogurt Dip:
• Sliced crusty bread
• Extra-virgin olive oil, for drizzling
• 1 garlic clove, peeled
• 2 cups full-fat Greek yogurt or labneh
• 1 large, ripe tomato, halved horizontally
• Salt and black pepper
Brush the bread with olive oil and toast under the broiler or on the grill. While still warm, rub with the garlic clove until you smell garlic. Set aside.
Spoon the yogurt into a shallow bowl and spread into an even layer. Using the large holes of a box grater, grate the cut sides of the tomato on top of the yogurt. Discard or compost skins. Season generously with salt and pepper. Serve right away with the bread for dipping.
Here’s how to make Ali Slagle’s Fresh Tomato and Yogurt Dip:
• Sliced crusty bread
• Extra-virgin olive oil, for drizzling
• 1 garlic clove, peeled
• 2 cups full-fat Greek yogurt or labneh
• 1 large, ripe tomato, halved horizontally
• Salt and black pepper
Brush the bread with olive oil and toast under the broiler or on the grill. While still warm, rub with the garlic clove until you smell garlic. Set aside.
Spoon the yogurt into a shallow bowl and spread into an even layer. Using the large holes of a box grater, grate the cut sides of the tomato on top of the yogurt. Discard or compost skins. Season generously with salt and pepper. Serve right away with the bread for dipping.
