Trio of dips

Lemon and herb yoghurt dip

* VEGETARIAN     * NUT FREE

Ingredients Serves 10 Serves 15 Serves 25
Natural yoghurt (reduced fat) 500g 750g 1.25kg
Chives, finely chopped ¼ cup ⅓ cup ⅔ cup
Flat leaf parsley, finely chopped ¼ cup ⅓ cup ⅔ cup
Mint, finely chopped ⅓ cup ½ cup ¾ cup
Capers, drained and chopped 1 tablespoon 1 ½ tablespoons 2 ½ tablespoons
Lemon rind, finely grated 1 ½ teaspoons 2 ½ teaspoons 3 ½ teaspoons
Garlic cloves, peeled 2 3 5
Pepper to taste to taste to taste

 

Method

  1. Blend all the ingredients in a food processer until smooth.
  2. Refrigerate until required.

 

Tips

  • For a healthy catering platter, serve dip with fresh vegetable sticks such as carrot, cucumber, celery and capsicum, and oven-baked wholemeal pita bread.
  • This dip can also be used as a GREEN marinade. Coat lean meat or seafood with the dip, place on skewers and refrigerate overnight (ensure excess marinade is discarded). Cook on a hot grill and serve with steamed vegetables or salad.
  • It also makes a healthy alternative to tartare sauce. 

 

Healthy Choices category: GREEN (Best choice)

 

The nutritional information provided is based on the exact ingredients and method as shown. Any variation/s to the ingredients or method may alter the nutritional outcome.

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