Skip to content

Minty yoghurt dip

1 serves of vegetables in each serve

Preparation time: 10 minutes

Serves: 4

1 serve of vegetables when served with 8 carrot sticks

Diet and Allergies:

, ,

Preparation time: 10 minutes

Serves: 4

1 serve of vegetables when served with 8 carrot sticks

Diet and Allergies:

, ,

Ingredients

8 tbsp or a 200g tub of plain reduced fat yoghurt*
1 lemon, juiced
½ clove garlic, crushed
¼ bunch mint leaves, finely chopped
Pinch of salt

Method

Step 1

Place all ingredients in a bowl and mix together.

*Gluten free if using gluten free yoghurt.


Ingredient swap:

  • If you don’t have fresh mint, you can use dried. 

Budget tip:

  • Compare prices per 100g to get the best value for money.  This information is on the supermarket price tag. It can be cheaper to buy a larger tub of yoghurt.  

Reduce waste:

  • Store left over stalks of mint in a jar of water on the bench.  Make sure there are no leaves under water. 

Nutrition tips:

  • Add finely diced cucumber for a refreshing crunch and extra veg.
  • Yoghurt provides calcium for strong bones and teeth. 

 

Share recipe:

You might also like:

A spread of halved fresh fruit scattered across a silver dish and white table

Fresh fruit platter

Above view image of spaghetti bolognaise with basil and Parmesan in a white bowl topped with basil and cutlery and a plain white napkin on the side

Pasta bolognaise sauce

Nine kebabs containing pieces of meat and vegetables on a timber board

Mixed vegetable kebabs