Jamie Oliver

Minty yoghurt dip

A super-simple fresh and zingy dip

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%
  • Sugars
    1.8g
    2%

Of an adult's reference intake

The Kitchen Garden Project
recipe adapted from

The Kitchen Garden Project

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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

  1. This dip is delicious, much tastier than the shop-bought ones you can get, and you know exactly what’s gone into it.
  2. 1. Pick and finely chop the mint leaves on a chopping board, discarding the stalks, then add them to a mixing bowl.
  3. 2. Use a microplane to finely grate the zest of half a lemon onto the board, then transfer to the bowl.
  4. 3. Cut the lemon in half.
  5. 4. Squeeze the juice into a bowl, using your fingers to catch any pips.
  6. 5. Peel and very finely chop the garlic on a board, then scoop it up and add to the bowl.
  7. 6. Add the yoghurt and a tiny pinch of salt and pepper, then stir everything together.
  8. 7. Have a taste and add a squeeze more lemon juice, if you think it needs it.
  9. 8. Transfer to a serving bowl, and serve with a platter of veggies for dipping.
  10. 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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Nutrition per serving
  • Calories
    31
    2%
  • Fat
    2g
    3%
  • Saturates
    0.3g
    2%
  • Protein
    1.2g
    3%
  • Carbs
    1.8g
    1%
  • Sugars
    1.8g
    2%

Of an adult's reference intake