Minty yoghurt dip

A super-simple fresh and zingy dip

Minty yoghurt dip

Minty yoghurt dip

Serves Serves 6
Time Cooks In15 minutes
DifficultySuper easy
Nutrition per serving Plus
  • Calories 28 1%
  • Fat 1.4g 2%
  • Saturates 0.9g 5%
  • Sugars 2.3g 3%
  • Salt 0.14g 2%
  • Protein 1.6g 3%
  • Carbs 2.4g 1%
  • Fibre 0.1g -
Of an adult's reference intake
The Kitchen Garden Project
recipe adapted from

The Kitchen Garden Project

By Jamie Oliver
Tap For Method

Ingredients

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

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The Kitchen Garden Project
recipe adapted from

The Kitchen Garden Project

By Jamie Oliver
Tap For Ingredients

Method

  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.

Tips

SEASONAL SUGGESTION
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.

The Kitchen Garden Project
recipe adapted from

The Kitchen Garden Project

By Jamie Oliver