VEGETABLES DIP RECIPE RECIPES

Name: Minty yoghurt dip
Total time: 15 min
Yield: 6
Ingredients: 4 sprigs of fresh mint; 1 lemon; ¼ clove of garlic; 200 g natural yoghurt; sea salt; freshly ground black pepper

CREAMY YOGHURT & MINT DIP | JAMIE OLIVER RECIPES

Creamy yoghurt & mint dip | Jamie Oliver recipes image

This dip is delicious, much tastier than the shop-bought ones you can get, and you know exactly what’s gone into it. Plus, it's so easy to whip up, just serve with some crinkle-cut veggies to dip for a fun snack.

Total Time 15 minutes

Yield 6

Number Of Ingredients 6

Ingredients

4 sprigs of fresh mint
1 lemon
¼ clove of garlic
200 g natural yoghurt
sea salt
freshly ground black pepper

Steps:

1. Pick and finely chop the mint leaves on a chopping board, discarding the stalks, then add them to a mixing bowl.
2. Use a microplane to finely grate the zest of half a lemon onto the board, then transfer to the bowl.
3. Cut the lemon in half.
4. Squeeze the juice into a bowl, using your fingers to catch any pips.
5. Peel and very finely chop the garlic on a board, then scoop it up and add to the bowl.
6. Add the yoghurt and a tiny pinch of salt and pepper, then stir everything together.
7. Have a taste and add a squeeze more lemon juice, if you think it needs it.
8. Transfer to a serving bowl, and serve with a platter of veggies for dipping.

Nutrition Facts : Calories 28 calories, FatContent 1.4 g fat, SaturatedFatContent 0.9 g saturated fat, ProteinContent 1.6 g protein, CarbohydrateContent 2.4 g carbohydrate, SugarContent 2.3 g sugar, SodiumContent 0.14 g salt, FiberContent 0.1 g fibre

DILL VEGETABLE DIP RECIPE: HOW TO MAKE IT

Dill Vegetable Dip Recipe: How to Make It image

A friend gave me this zesty dip recipe many years ago, and now I serve it at our annual holiday open house. To make it mobile, spoon a serving of the dip in the bottom of a small cup, then garnish with fresh veggies. —Karen Gardiner, Eutaw, Alabama

Provided by Taste of Home

Categories Appetizers

Total Time 5 minutes

Prep Time 5 minutes

Cook Time 0 minutes

Yield 1-1/2 cups.

Number Of Ingredients 7

Ingredients

1 cup sour cream
1/2 cup mayonnaise
1 tablespoon finely chopped onion
2 teaspoons dried parsley flakes
1 teaspoon dill weed
1 teaspoon seasoned salt
Assorted fresh vegetables

Steps:

Combine the first 6 ingredients; mix well. Cover and refrigerate. Serve with vegetables.

Nutrition Facts : Calories 107 calories, FatContent 11g fat (3g saturated fat), CholesterolContent 17mg cholesterol, SodiumContent 187mg sodium, CarbohydrateContent 1g carbohydrate (1g sugars, FiberContent 0 fiber), ProteinContent 1g protein.

More about "vegetables dip recipe recipes"

FRESH VEGETABLE DIP RECIPE: HOW TO MAKE IT

This cool and creamy dip is a real family favorite for snacking. Kids are all smiles while they munch their fresh veggies. —Denise Goedeken, Platte Center, Nebraska
From tasteofhome.com
Reviews 4.5
Total Time 5 minutes
Category Appetizers
Calories 228 calories per serving

In a small bowl, mix first seven ingredients. Refrigerate, covered, at least 1 hour. Serve with vegetables.

See details

CREAMY YOGHURT & MINT DIP | JAMIE OLIVER RECIPES

This dip is delicious, much tastier than the shop-bought ones you can get, and you know exactly what’s gone into it. Plus, it's so easy to whip up, just serve with some crinkle-cut veggies to dip for a fun snack.
From jamieoliver.com
Total Time 15 minutes
Cuisine https://schema.org/GlutenFreeDiet, https://schema.org/VegetarianDiet
Calories 28 calories per serving

1. Pick and finely chop the mint leaves on a chopping board, discarding the stalks, then add them to a mixing bowl.
2. Use a microplane to finely grate the zest of half a lemon onto the board, then transfer to the bowl.
3. Cut the lemon in half.
4. Squeeze the juice into a bowl, using your fingers to catch any pips.
5. Peel and very finely chop the garlic on a board, then scoop it up and add to the bowl.
6. Add the yoghurt and a tiny pinch of salt and pepper, then stir everything together.
7. Have a taste and add a squeeze more lemon juice, if you think it needs it.
8. Transfer to a serving bowl, and serve with a platter of veggies for dipping.

See details

DILL VEGETABLE DIP RECIPE: HOW TO MAKE IT

A friend gave me this zesty dip recipe many years ago, and now I serve it at our annual holiday open house. To make it mobile, spoon a serving of the dip in the bottom of a small cup, then garnish with fresh veggies. —Karen Gardiner, Eutaw, Alabama
From tasteofhome.com
Reviews 4.5
Total Time 5 minutes
Category Appetizers
Calories 107 calories per serving

Combine the first 6 ingredients; mix well. Cover and refrigerate. Serve with vegetables.

See details

ZIPPY CURRY DIP RECIPE: HOW TO MAKE IT

Everyone eats their vegetables when this creamy dip is served alongside them. The curry flavor gets stronger the longer the dip stands, so I like to make it in advance. —Priscilla Steffke, Wausau, Wisconsin
From tasteofhome.com
Reviews 5
Total Time 10 minutes
Category Appetizers
Cuisine Asia, Indian
Calories 137 calories per serving

In a small bowl, combine the first 8 ingredients. Refrigerate until serving. Serve with vegetables or chips.

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CREAMY YOGHURT & MINT DIP | JAMIE OLIVER RECIPES

1. Pick and finely chop the mint leaves on a chopping board, discarding the stalks, then add them to a mixing bowl.
2. Use a microplane to finely grate the zest of half a lemon onto the board, then transfer to the bowl.
3. Cut the lemon in half.
4. Squeeze the juice into a bowl, using your fingers to catch any pips.
5. Peel and very finely chop the garlic on a board, then scoop it up and add to the bowl.
6. Add the yoghurt and a tiny pinch of salt and pepper, then stir everything together.
7. Have a taste and add a squeeze more lemon juice, if you think it needs it.
8. Transfer to a serving bowl, and serve with a platter of veggies for dipping.

See details

DILL VEGETABLE DIP RECIPE: HOW TO MAKE IT

Combine the first 6 ingredients; mix well. Cover and refrigerate. Serve with vegetables.

See details

ZIPPY CURRY DIP RECIPE: HOW TO MAKE IT

In a small bowl, combine the first 8 ingredients. Refrigerate until serving. Serve with vegetables or chips.

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