Lyta’s Legendary Spread

  • Yield : 1 cup or so
  • Prep Time : 20m
  • Cook Time : 0m
  • Ready In : 20m

So, when I was in Denver I made one of my favorite chicken dishes, and happened to accidentally taste the marinade. IT. WAS. DELICIOUS. Back here in MS, I’m watching my caloric intake again, which means eating a lot of portion controlled vegetables. I like a bit of dressing with these, but all premade dressings are either 200+ calories a serving or watery as fuck. I thought back to this legendary marinade, and decided to whip up a batch to serve as a veggie dip.

Sadly, it was far too ginger-garlicky and sharp to serve with carrots, bell peppers, cucumbers, and celery. Something about the flavors just didn’t work right. So now I have a cup or so of this ‘dressing’ left (25 calories a serving!) and nothing to eat it with. That was until last night.

I spread it on a slice of my homemade french bread, and by $deity, it was delicious. The bread takes care of the overpowering ginger-garlic taste, and makes it taste all creamy and spicy. So, recipe incoming. – Lyta


  • 300g yogurt (about 1/3rd of a 32 oz tub for those of us not watching every gram of food entering our luscious bodies.)
  • 1 tsp salt
  • 1 tsp roasted cumin (ground)
  • 1 inch fresh ginger grated / mashed (I considered weighing this, but seriously, it's ginger. Doesn't have much in the way of calories.)
  • 3-4 cloves garlic mashed (See above)
  • 1/2 tsp turmeric
  • 1 serrano pepper very finely chopped (4 Calories! I looked it up!)
  • 2 tbsp finely chopped cilantro
  • 1/2 tsp ground black pepper
  • 2 tbsp lemon juice


Step 1

Method 1: Chop all choppable ingredients with your awesome new knife, then stir together.

Step 2

Method 2: In a small food processor, blend the cilantro, serrano pepper, ginger, garlic, and lemon juice. Add a tablespoon of yogurt if you need to. (Sometimes if there's not enough liquid, you don't get enough chopping action from your cheapass food processor.) Then stir into the rest of the yogurt.

Note: This also makes a delicious chicken dish. Cut 3-4 chicken breasts into 2in cubes, then marinate (in the fridge) for 24 hours. Cut 4 tomatoes into quarters, and then quarters again. Get some bamboo skewers, and thread it all on, alternating chicken with tomato. Grill. If you don’t have a grill, use your broiler. Serve with white basmati rice or naan.

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