Lemon and Herb Yoghurt Dip
A fresh, light yet creamy, herby sauce/dip with the the tang of lemon, a hint of anise from the dill, a robust flavour of pepper from the oregano and parsley, and the sweetness of fresh mint. It works with most grilled meats and/or fish and is the perfect accompaniment to Greek and Middle Eastern food.
Serves 4
Ingredients
- 200g Greek yoghurt or a mix of yoghurt and blended feta or goat’s cheese. You could also use plain natural yoghurt.
- 1 tablespoon olive oil, as good quality as possible
- juice of 1 lemon
- 5g chopped fresh mint
- 5g chopped fresh oregano (or 1 teaspoon dried oregano at a push)
- 5g chopped fresh parsley
- 5g chopped fresh dill
- ⅛ teaspoon fine salt
- ⅛ teaspoon freshly ground black pepper
- drizzle of good quality olive oil to serve
Instructions
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Collect together your equipment (see Recipe Notes below) and ingredients.
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Mix the yoghurt, olive oil, lemon juice, salt and pepper well.
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Finely chop the herbs and stir into the yoghurt mix.
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Serve drizzled with a good quality olive oil.
Recipe Notes
Equipment:
- chopping board and knife
- kitchen scales and measuring spoon
- mixing and serving bowl
How can I serve this dip?
This gorgeous sauce works with most grilled meats and/or fish and is the perfect accompaniment to Greek and Middle Eastern food. It is also a wonderful dip with some sliced vegetables and pitta/flat bread.