I recently did a series of 30 days 30 dips and it was a huge success. I loved it and people, my readers loved it too. This is a dip which was supposed to be a part of that series but it left me in two minds so I skipped it at that time, however after all these dips, this particular dips still remains close to my heart.
Capsicum-n-Celery Dip, this is where it all started. After this there was no stopping me. When I started making my own dips at home for parties a few years back, this was one of the first dips I made. To my surprise then, it was an absolute winner.
Capsicum in my mind is the only vegetable equivalent to a herb…. as fresh and as fragrant !! It has the ability to add that extra zing to a dish.
This is a simple dip where, I not just use the celery stem, but also the leaves. The celery leaves have a much stronger spicy fragrance. You would need to chop the leaves really fine though.
Serve this with whatever. It’s a crowd pleaser, the bowls are wiped clean 🙂
1/2 cup Quark or Hung Curd
1/4 cup cold milk
1 small Capsicum, finely chopped
1 clove of Garlic, minced
1 stem and leaves of Celery finely chopped
1/2 tsp Black Pepper
Salt to taste
1. Whisk the quark till absolutely smooth and creamy. Add the milk and whisk some more.
2. Now add the capsicum, garlic and celery. Mix well. Add the salt and pepper. Give it another stir till everything is well blended. If you find the dip a little thick, add a little more cold milk.
3. Transfer in a serving dish and serve with your choice of appetizer.
Happy Dipping !!