Thick yogurt & herb dip
Try this Middle Eastern-inspired dip, also known as labneh, with crunchy carrot sticks
1
rating
Difficulty and servings
Serves 8, with other dishes
Preparation and cooking times
5 mins, plus 1 hour chilling
Vegetarian, Gluten-free, Egg-free
- 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.
Per serving
76 kcalories, protein 3g, carbohydrate 1g, fat 7 g, saturated fat 3g, fibre 0g, salt 0.09 g
Recipe from Good Food magazine, November 2008.
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http://www.bbcgoodfood.com/recipes/7989/
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Ingredients
- 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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3
ratings
Difficulty and servings
Serves 8, with other dishes
Preparation and cooking times
5 mins, plus 1 hour chilling
Vegetarian, Gluten-free, Egg-free
Ingredients
- 400g Greek yogurt
- 4 spring onions , finely sliced
- 1 tbsp each dill and mint, chopped
- extra-virgin olive oil , for drizzling
Per serving
76 kcalories, protein 3g, carbohydrate 1g, fat 7 g, saturated fat 3g, fibre 0g, salt 0.09 g
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21 December 2008
Wenche C rated and commented on this recipe
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