The Veggie
Starting with Ali Slagle’s fresh tomato and yogurt dip, a new two-step recipe with sweet acidity and garlicky bite.
The promise of dip for dinner is, often, the promise of no cooking at all. And when it’s hot out, I haven’t slept enough, I’m in a rush or some lethal combination of all three, I want that promise kept.
Short of cracking open a container of store-bought hummus, perhaps the most minimal-effort dip you could dig into is Ali Slagle’s latest, this fresh tomato and yogurt dip (above).
Imagine if the creamy, tangy satisfaction of a fresh caprese salad linked up with the subtle garlicky bite and sweet acidity of pan con tomate. That’s the dream realized by Ali’s two-step recipe: Grate the season’s best tomato over a shallow pool of yogurt, season everything with salt and pepper and then scoop it all up with toasted, garlic-rubbed bread. I know what you’re thinking: Is toasting bread “cooking?” A very scientific survey of experts (I asked the four New York Times Cooking colleagues sitting near me) says no.
Fresh Tomato and Yogurt Dip
View this recipe.
While I’m quite content to sit down to a meal of no-cook dip and any assortment of dip vehicles, I know we cannot always eat this way. This isn’t my first dinner-dip rodeo.
Thank you for your patience while we verify access.