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

Place shallot, green onion 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.

Note: Tamarind concentrate is available at Asian and Indian markets.

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