image for Yoghurt & basil dip recipe

Yoghurt & basil dip by Jane Hann

Yoghurt & basil dip for 6 person

Blend natural yoghurt with basil and shallot for tzatziki with a twist.

Ingredients for Yoghurt & basil dip

  • 520g (2 cups) Tamar Valley Greek Style Yoghurt
  • 1 bunch fresh basil, leaves picked
  • 3 shallots, trimmed, thinly sliced
  • 1 garlic clove
  • 60ml (1/4 cup) olive oil
  • 60ml (1/4 cup) fresh lemon juice
  • 2 tablespoons pine nuts
  • 2 shallots, extra, trimmed, thinly sliced diagonally
  • Extra

    Yoghurt & basil dip, How to Make

    • Step 1
      Line a colander with a piece of damp muslin or cloth. Place over a large bowl. Spoon the yoghurt into the colander and cover with plastic wrap. Place in the fridge for 3 hours to drain.
    • Step 2
      Preheat oven to 180°C. Process the basil, shallot, garlic, olive oil and lemon juice in a food processor until finely chopped. Transfer to a bowl. Stir in the yoghurt. Season with salt and pepper.
    • Step 3
      Spread the pine nuts over a baking tray. Bake for 5 minutes or until light golden.
    • Step 4
      Spread the dip over a serving plate. Sprinkle with the pine nuts and extra shallot. Drizzle over extra virgin olive oil. Serve with crackers.

    Serves 6 as a starter.

    Additional information for Yoghurt & basil dip

    Preparation: 0:15 Minutes, Cooking: 0:05 Minutes, Serving: 6 Person, Level:

    Nutrition Info:

    1150 kj Energy, 24g Fat Total, 7.5g Saturated Fat, 1g Fibre, 6g Protein, 8g Carbs (total),

    All nutrition values are per serve

    This Yoghurt & basil dip published first on: , Images by: Rob Palmer

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