NYT
March 6, 2002

Recipe: Tamarind Ginger Dip

    ime: 10 minutes plus 4 hours' draining

2 cups plain yogurt 
1 shallot, sliced 
2 scallions, sliced 
2 teaspoons grated fresh ginger 
6 tablespoons mayonnaise 
4 tablespoons Laxmi tamarind concentrate 
2 teaspoons fish sauce 
Salt and freshly ground black pepper, to taste. 

1. Place yogurt in a cheesecloth or coffee- filter-lined sieve set over a bowl.
Refrigerate for 4 hours.

2. Place shallot, scallion and ginger in bowl of a food processor and pulse until
finely chopped. Add drained yogurt, mayonnaise, tamarind concentrate and fish
sauce and pulse to combine. Season to taste with salt and pepper. Serve with
crackers or vegetables.

Yield: 2 1/4 cups.