Yogurt and Bean Dressing With Thai Flavors

By Martha Rose Shulman

Published June 8, 2014

  • Andrew Scrivani for The New York Times
Media 1 of 1
Total Time
5 minutes
Rating
4(15)
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)

  • 1 small garlic clove, halved, green shoot removed

  • ½ cup cooked white beans, drained and rinsed if using canned beans

  • ½ cup whole milk or 2 percent Greek yogurt or regular yogurt

  • 1 ice cube, if using Greek yogurt

  • 1 teaspoon minced fresh ginger

  • 1-2 teaspoons soy sauce, to taste

  • 1 teaspoon sriracha (more to taste)

  • 1 teaspoon brown sugar

  • 1 ½ tablespoons fresh lime juice

  • Salt to taste

  • 1 tablespoon chopped cilantro

  • 1 tablespoon grape seed oil

Ingredient Substitution Guide
Nutritional analysis per serving (6 to 8 servings)

6 grams carbs; 6 milligrams cholesterol; 67 calories; 1 gram monosaturated fat; 1 gram polyunsaturated fat; 1 gram saturated fat; 4 grams fat; 1 gram fiber; 151 milligrams sodium; 3 grams protein; 2 grams sugar

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).

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Ratings

4 out of 5
15 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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