There are two things that I make nearly every single week – homemade muesli bars and youghurt dip.
I make a big batch of simple garlic and mint yoghurt dip every, single, week.
You’d think my kids would be sick of it by now, but nope. If I skip out on making it boy do I hear about it.
I have to admit, it is pretty good, and it goes with almost anything.
We eat it as you would a regular dip with crackers or homemade pita bread. We also eat it as a ‘sauce’ with chicken, felafel style veggie burgers, corn fritters and a whole lot of other meals. Plus my kids often take it to school for lunch with a container of grissini sticks.
I told you, we eat a lot of this dip, lucky for me (and you) it’s really, really, easy to make.
- 2 cups plain greek yoghurt.
- 1 tbsp minced garlic or, 3-4 cloves of fresh garlic finely chopped
- mint to taste.
- lemon juice to taste
- Place the yoghurt in a bowl, mix in the garlic.
- Add more garlic if you like it strong!
- Chop some mint (we like to use a lot) finely and add to the yoghurt.
- Add a squeeze of lemon juice and mix well.
Please note: this recipe uses Australian measurements and cooking temperatures, if you need to convert measurements or temperatures this website is useful.
See! I told you it was easy!
If you sprinkle the top with a little left over mint it looks all fancy, and no one has to know it took you two minutes and very little skill to whip up!