Jamie drizzling honey on top of a fig tart

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A bowl of minty yoghurt dip with crunchy vegetables
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Minty yoghurt dip

A super-simple fresh and zingy dip

A bowl of minty yoghurt dip with crunchy vegetables
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15 mins
Super easy

serves 6

About the recipe

This dip is delicious, much tastier than the shop-bought ones you can get, and you know exactly what’s gone into it. Plus, it's so easy to whip up, just serve with some crinkle-cut veggies to dip for a fun snack.


nutrition per serving

Calories

g

Fat

g

Saturates

g

Sugars

g

Salt

g

Protein

g

Carbs

g

Fibre

of an adult’s reference intake


Recipe From

The Kitchen Garden Project

The Kitchen Garden Project

By Jamie Oliver

Ingredients

4 sprigs of fresh mint

1 lemon

¼ clove of garlic

200g natural yoghurt

sea salt and freshly ground black pepper

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.

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.

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