Jamie Oliver

Minty yoghurt dip

A super-simple fresh and zingy dip

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Minty yoghurt dip

Serves 6
Cooks In15 minutes
DifficultySuper easy
Kid friendly
Nutrition per serving
  • Calories
    31
    2%
  • Fat
    2g
    3%
  • Saturates
    0.3g
    2%
  • Protein
    1.2g
    3%
  • Carbs
    1.8g
    1%
  • Sugar
    1.8g
    2%

Of an adult's reference intake

Fat

We all need to eat a small amount of fat because it protects our organs and helps us grow. But we need to be careful about how much fat we eat and what kinds of fat, because in higher levels it’s associated with weight gain, diabetes, cancer and heart disease

The Kitchen Garden Project
recipe adapted from

The Kitchen Garden Project

Nutrition per serving
  • Calories
    31
    2%
  • Fat
    2g
    3%
  • Saturates
    0.3g
    2%
  • Protein
    1.2g
    3%
  • Carbs
    1.8g
    1%
  • Sugar
    1.8g
    2%

Of an adult's reference intake

Fat

We all need to eat a small amount of fat because it protects our organs and helps us grow. But we need to be careful about how much fat we eat and what kinds of fat, because in higher levels it’s associated with weight gain, diabetes, cancer and heart disease

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Ingredients

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

Tip

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