Minty yoghurt dip

Serves 6

  • 4 sprigs of fresh mint

  • 1 lemon

  • ¼ clove of garlic

  • 200 g natural yoghurt

  • sea salt

  • freshly ground black pepper

This dip is delicious, much tastier than the shop-bought ones you can get, and you know exactly what's gone into it.



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.



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.



Nutritional Information

Minty yoghurt dip

A super-simple fresh and zingy dip

More Gluten free recipes >
0 foodies cooked this
This is so easy to whip up, just serve with some crinkle cut veggies to dip for a fun snack
Serves 6
15m
Super easy
Method

This dip is delicious, much tastier than the shop-bought ones you can get, and you know exactly what's gone into it.

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.

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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Nutritional Information Amount per serving:
  • Calories 31
  • Carbs 1.8g
  • Sugar 1.8g
  • Fat 2g
  • Saturates 0.3g
  • Protein 1.2g
Of an adult's reference intake

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