Thick yogurt & herb dip
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- Preparation and cooking time
- Total time
- 5 mins, plus 1 hour chilling
- Easy
- Serves 8, with other dishes
Try this Middle Eastern-inspired dip, also known as labneh, with crunchy carrot sticks
| Highlight | Nutrient | Unit |
|---|---|---|
| kcal | 76 | |
| fat | 7g | |
| saturates | 3g | |
| carbs | 1g | |
| sugars | 1g | |
| fibre | 0g | |
| protein | 3g | |
| low in | salt | 0.09g |
Ingredients
- 400g Greek yogurt
- 4 spring onions , finely sliced
- 1 tbsp each dill and mint, chopped
- extra-virgin olive oil , for drizzling
Method
- 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.
Goes well with
Recipe from Good Food magazine, November 2008
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