Minty yoghurt dip

A super-simple fresh and zingy dip

Minty yoghurt dip

Minty yoghurt dip

Serves 6
Cooks In15 minutes
DifficultySuper easy
Nutrition per serving
  • 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
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