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Minty yoghurt dip

Minty yoghurt dip


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Minty yoghurt dip

A super-simple fresh and zingy dip

A super-simple fresh and zingy dip

Serves 6

Cooks In15 minutes

DifficultySuper easy

Nutrition per serving
  • Calories 31 2%

  • Fat 2g 3%

  • Saturates 0.3g 2%

  • Sugars 1.8g 2%

  • Protein 1.2g 2%

  • Carbs 1.8g 1%

Of an adult's reference intake

Ingredients

  • 4 sprigs of fresh mint
  • 1 lemon
  • ¼ clove of garlic
  • 200 g natural yoghurt
  • sea salt
  • freshly ground black pepper

recipe adapted from

The Kitchen Garden Project

Method

  1. This dip is delicious, much tastier than the shop-bought ones you can get, and you know exactly what’s gone into it.
  2. Pick and finely chop the mint leaves on a chopping board, discarding the stalks, then add them to a mixing bowl.
  3. Use a microplane to finely grate the zest of half a lemon onto the board, then transfer to the bowl.
  4. Cut the lemon in half.
  5. Squeeze the juice into a bowl, using your fingers to catch any pips.
  6. Peel and very finely chop the garlic on a board, then scoop it up and add to the bowl.
  7. Add the yoghurt and a tiny pinch of salt and pepper, then stir everything together.
  8. Have a taste and add a squeeze more lemon juice, if you think it needs it.
  9. Transfer to a serving bowl, and serve with a platter of veggies for dipping.
  10. Jamie’s top tip
    I love to serve these dips with whatever seasonal crunchy vegetables I can get hold of – radishes, carrots, celery, or sweet crunchy lettuce leaves like cos and Romaine are great for dipping.


Watch the video: Yogurt Mint Sauce How to Make Raita dip


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