Herb and Yoghurt Dip
This herb and yogurt dip tastes fresh and bright and is packed with herbs to celebrate Springtime, the perfect compliment to crunchy vegetable sticks. It is inspired by a tzatziki with grated cucumber and yogurt. I’ve added cream cheese to give the dip some body and added creaminess.
I served this in transportable jam jars with crudités - a fun and impressive idea for a picnic. But you could serve this with breaksticks, pitta or other crisps and it would be delicious.
ingredients
Serves 4
½ cucumber
150 ml plain natural yoghurt
80g full fat cream cheese
1 tablespoon fresh lemon juice
pinch of sea salt
ground black pepper
2 spring onions, diced
1 tablespoon parsley, finely chopped
1 tablespoon fresh dill, finely chopped
3-4 mint leaves, finely chopped
to serve
vegetable sticks
1 red pepper
2 carrots
½ cucumber
2 celery sticks
I used jam jars for a fun picnic idea, see method below
method
Peel half a cucumber and grate the flesh of the cucumber, place in a sieve and press out any excess water, you can leave the cucumber in the sieve to drain for 30 minutes. You want to remove as much water as you can. Meanwhile prep the vegetable sticks, choosing a colourful array of different vegetables. Trim and peel as necessary, you want to cut the vegetables into the correct height for the jam jars.
To a bowl add the yoghurt and cream cheese, beat until smooth. Next season with lemon juice, a generous pinch of sea salt and freshly ground black pepper. Add the grated cucumber, spring onions, herbs and combine. Assemble the jam jars with 2 spoons of the dip in the bottom of the jar and top with the vegetable sticks. The dip will naturally separate, so don’t prep too far ahead, assemble before eating.