Yoghurt dip

Name: Yoghurt dip
Yield: Makes 650 g (1 lb 7 oz)
Ingredients: 75 ml (2½ fl oz) light olive oil; 2 tablespoons cumin seeds, toasted and ground; 1 tablespoon chopped fresh dill; 1 tablespoon chopped fresh mint; freshly ground black pepper; salt flakes; 500 g (1 lb 2 oz/2 cups) Greekstyle yoghurt; 1 garlic clove, grated with a microplane; finely grated zest and juice of 1 lemon; 1 tablespoon chopped fresh flat-leaf (Italian) parsley

Preparation info

Makes
650 g

Difficulty
Easy

Appears in

Chefs Host Christmas Too

By Darren Purchese

Published 2018

About

Ingredients

500 g (1 lb 2 oz/2 cups) Greekstyle yoghurt

Snack
Starter
Winter
December
Gluten-free
Vegetarian

Method

Mix the yoghurt with the garlic, lemon zest, juice and herbs. Season with salt and pepper to taste.
Transfer to a serving bowl, sprinkle the cumin over the top and drizzle with the oil. Give one stir with a spoon to gently combine, and serve.