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Minty Yoghurt Dip

This dip is delicious as it is, or turn it into a tzatziki or houmous-style dip if you like – they’re much tastier than the shop-bought ones you can get, and you know exactly what’s gone into them.

You will need

  • Chopping board
  • Knife Mixing bowl
  • Microplane
  • Weighing scales
  • Spoon
  • Serving bowl
  • Box grater
  • Tin opener
  • Sieve Food processor (standard blade)
  • Measuring spoons

Ingredients

For the minty yoghurt dip (base recipe):

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

Additional Ingredients (for tzatziki):

  •  ½ a cucumber

Additional Ingredients (for houmous):

  • 4 sprigs of fresh coriander
  • 1 x 400g tin of chickpeas
  • 1 lemon
  • 1 teaspoon cumin seeds
  • 2 tablespoons tahini or peanut butter

Method

For the minty yoghurt dip (base recipe):

  1. Pick and finely chop the mint leaves on a chopping board, discarding the stalks, then add them to a mixing bowl.
  2. Use a microplane to finely grate the zest of half a lemon onto the board, then transfer to the bowl.
  3. Cut the lemon in half.
  4. Squeeze the juice into a bowl, using your fingers to catch any pips.
  5. Peel and very finely chop the garlic on a board, then scoop it up and add to the bowl.
  6. Add the yoghurt and a tiny pinch of salt and pepper, then stir everything together.
  7. Have a taste and add a squeeze more lemon juice, if you think it needs it.
  8. Transfer to a serving bowl, and serve with a platter of veggies for dipping.

For tzatziki:

  1. On a chopping board, cut the cucumber in half across the middle, then in half lengthways.
  2. Use a teaspoon to scoop out and discard the watery seeds.
  3. Coarsely grate the cucumber on a box grater (skin and all), then add it to 1 x Minty yoghurt dip recipe and stir well.
  4. Have a taste and add a squeeze more lemon juice, if you think it needs it, then transfer to a serving bowl, and serve with a platter of veggies for dipping.

For a houmous-style dip:

  1. Pick the coriander leaves, discarding the stalks.
  2. Drain the chickpeas in a sieve over the sink.
  3. Cut the lemon in half on a chopping board.
  4. Add 1 x minty yoghurt dip recipe to a food processor with the chickpeas, coriander leaves, cumin seeds, tahini and a squeeze of lemon juice, using your fingers to catch any pips.
  5. Secure the lid, then whiz everything to a smooth paste – you might need to add a splash of water to loosen the dip slightly so it can whiz properly.
  6. Have a taste and add a squeeze more lemon juice, if you think it needs it, then transfer to a serving bowl, and serve with a platter of veggies for dipping.

Nutrition Note

22 cals, 0g fat (0g saturated), 2.1g protein, 3.1g carbs, 3g sugar, 0.1g salt

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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