Thick yogurt & herb dip
- Jennifer Joyce
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Serves 8, with other dishes
Easy
Total time: 1 hr and 5 mins
5 mins, plus 1 hour chilling
A star rating of 3.8 out of 5.5 ratingsRate
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Try this Middle Eastern-inspired dip, also known as labneh, with crunchy carrot sticks
Egg-free
Gluten-free
Vegetarian
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4 creamy dips
A star rating of 4.9 out of 5.13 ratings
Ingredients
Nutrition
Units:
MetricUS
-
400g Greek yogurt
-
4 spring onions
finely sliced
-
1 tbsp each dill
and mint, chopped
-
extra-virgin olive oil
for drizzling
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Nutrition: per serving
-
kcal76
-
fat7g
-
saturates3g
-
carbs1g
-
sugars1g
-
fibre0g
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protein3g
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salt0.09g
low
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Method
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step 1
Tip the yogurt into a fine sieve set over a bowl, then leave to drain in the fridge for 1 hr. Discard any liquid that has drained off. Scrape into a mixing bowl, then stir in the onions and most of the herbs. When ready to serve, drizzle with a little extra virgin olive oil and sprinkle with the remaining herbs and a little black pepper.
Recipe from Good Food magazine, November 2008
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A star rating of 3.8 out of 5.5 ratings
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