Lemon and herb yoghurt dip

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For something different, try this dip as a GREEN marinade for meat or seafood.

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Small glass bowl filled with herbed yoghurt dip

g Best choice V Vegetarian NF Nut free Snack

Ingredients

Natural yoghurt - 500g (reduced fat)

Chives - ¼ cup (finely chopped)

Flat leaf parsley - ¼ cup (finely chopped)

Mint - ⅓ cup (finely chopped)

Capers - 1 tablespoon (drained and chopped)

Lemon rind - 1 ½ teaspoons (finely grated)

Garlic cloves - 2 (peeled)

Pepper - to taste

Natural yoghurt - 750g (reduced fat)

Chives - ⅓ cup (finely chopped)

Flat leaf parsley - ⅓ cup (finely chopped)

Mint - ½ cup (finely chopped)

Capers - 1 ½ tablespoons (drained and chopped)

Lemon rind - 2 ½ teaspoons (finely grated)

Garlic cloves - 2 (peeled)

Pepper - to taste

Natural yoghurt - 1.25kg (reduced fat)

Chives - ⅔ cup (finely chopped)

Flat leaf parsley - ⅔ cup (finely chopped)

Mint - ¾ cup (finely chopped)

Capers - 2 ½ tablespoons (drained and chopped)

Lemon rind - 3 ½ teaspoons (finely grated)

Garlic cloves - 5 (peeled)

Pepper - to taste

Method

Combine ingredients
Refrigerate until required

Tips

For a healthy catering platter, serve dip with fresh vegetable sticks such as carrot, cucumber, celery and capsicum, and oven-baked wholemeal pita bread.
This dip can also be used as a GREEN marinade. Coat lean meat or seafood with the dip, place on skewers and refrigerate overnight (ensure excess marinade is discarded). Cook on a hot grill and serve with steamed vegetables or salad.
It also makes a healthy alternative to tartare sauce.

The nutritional information provided is based on the exact ingredients and method as shown. Any variation/s to the ingredients or method may alter the nutritional outcome.

Written and reviewed by dietitians and nutritionists at Nutrition Australia, with support from the Victorian Government.

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