Matt Tebbutt

Coriander and Soured Cream Dip

Preparation info
  • Serves

    2

    • Difficulty

      Easy

Appears in
Cooks Country: Modern British Rural Cooking
Cooks Country

By Matt Tebbutt

Published 2008

  • About

This makes a great dip for crudités, and if thinned out with a little milk could also be drizzled over barbecued lamb.

Ingredients

  • 1 tbsp coriander seeds
  • 1 garlic clove, peeled and crushed
  • juice of 1 lime

Method

Toast off the coriander seeds in a dry pan for a few minutes. Crush in a pestle and mortar with the garlic clove. Squeeze in the lime juice and stir into the soured cream with the chopped coriander. Season to taste.