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
- This dip is delicious, much tastier than the shop-bought ones you can get, and you know exactly what’s gone into it.
- Pick and finely chop the mint leaves on a chopping board, discarding the stalks, then add them to a mixing bowl.
- Use a microplane to finely grate the zest of half a lemon onto the board, then transfer to the bowl.
- Cut the lemon in half.
- Squeeze the juice into a bowl, using your fingers to catch any pips.
- Peel and very finely chop the garlic on a board, then scoop it up and add to the bowl.
- Add the yoghurt and a tiny pinch of salt and pepper, then stir everything together.
- Have a taste and add a squeeze more lemon juice, if you think it needs it.
- Transfer to a serving bowl, and serve with a platter of veggies for dipping.
- 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.
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