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
Yoghurt & basil dip, How to Make
Step 1Line 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 2Preheat 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 3Spread the pine nuts over a baking tray. Bake for 5 minutes or until light golden.
Step 4Spread 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:
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 PalmerYou May Also Like
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