Skip to main content

Kale Artichoke Dip with Greek Yogurt

By thevintagemixer · From Open Recipes · 17 ingredients
Jump to recipe ↓

Why it works: Yogurt and water chestnut work together. They rank in the top 12% of all ingredient pairs, and 34 recipes mention both. Both carry isobutyraldehyde, which smells malty, green. The science ↓

The recipe

Ingredients

Contains: milk, tree nuts (auto-detected from the ingredients and method; we can miss things, so check labels)

Directions

Step-by-step directions aren't available for this recipe. See the full recipe at the source →

By thevintagemixer. Recipe from Open Recipes.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much aroma chemistry they share, and how many recipes mention both.

  1. Yogurt + water chestnuttop 12% of all pairs
    Aroma overlaplow
    Mentioned together34 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  2. Shallot + artichoketop 3% of all pairs
    Aroma overlapstrong
    Mentioned together97 recipes

    Shared aroma: 1-octen-3-ol (mushroom, earthy).

  3. Garlic + kaletop 3% of all pairs
    Aroma overlapmoderate
    Mentioned together490 recipes

    Shared aroma: coumarin (sweet, hay).

  4. Garlic + chickentop 3% of all pairs
    Aroma overlapmoderate
    Mentioned together10,839 recipes

    Shared aroma: 3-ethyl-2,5-dimethylpyrazine (roasted, nutty).

  5. Garlic + artichoketop 3% of all pairs
    Aroma overlapmoderate
    Mentioned together598 recipes

    Shared aroma: coumarin (sweet, hay).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

Flavor stand-ins for the coconut

How well each one fits the dish's main ingredients (shallot, garlic, kale, white wine, chicken, yogurt, cream):

  1. Lemonbetter flavor fit
  2. Avocadobetter flavor fit
  3. Pumpkinabout as good a flavor fit
  4. Coconutthe original

Fit is the average pairing score against shallot, garlic, kale, white wine, chicken, yogurt, cream. Candidates are from the same food group and used in at least 100 recipes. This compares flavor only: it does not check the job the ingredient does in the dish (bulk, moisture, acidity, structure).