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.
Ingredients
- 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
- Nutritional Information
Nutritional analysis per serving (6 servings)
59 calories; 3 grams fat; 0 grams saturated fat; 0 grams monounsaturated fat; 1 gram polyunsaturated fat; 6 grams carbohydrates; 1 gram dietary fiber; 1 gram sugars; 2 grams protein; 2 milligrams cholesterol; 103 milligrams sodium
Note: Nutrient information is not available for all ingredients. Amount is based on available data.
1 cup, approximately (about 6 to 8 servings)
Preparation
- 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.
- 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).
5 minutes
Dining and Cooking