Yogurt and herb dip

Name: Yogurt and herb dip
Yield: Makes 600g
Cuisine: Greek recipes
Ingredients: 3 large bunches of soft fresh herbs (coriander, mint, basil, chives or parsley work well); 500g fat-free Greek yogurt; Juice of ½ lemon; 1 tbsp extra-virgin olive oil; generous amount of salt and pepper

Easy
July 2015

Easy
July 2015

Test kitchen approved

Makes 600g
Hands-on time 10 min, plus 10 min resting

Our low-fat dip recipe, made with yogurt and fresh herbs, has only 16kcals per serving.

Vegetarian recipes

Nutrition: per serving

Calories: 16kcals
Fat: 0.5g (0.1g saturated)
Protein: 2.1g
Carbohydrates: 0.8g (0.7g sugars)
Fibre: 0.1g
Salt: trace

Nutrition: per serving

Calories: 16kcals
Fat: 0.5g (0.1g saturated)
Protein: 2.1g
Carbohydrates: 0.8g (0.7g sugars)
Fibre: 0.1g
Salt: trace

Per 25g

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Ingredients

3 large bunches of soft fresh herbs (coriander, mint, basil, chives or parsley work well)
500g fat-free Greek yogurt
Juice of ½ lemon
1 tbsp extra-virgin olive oil
generous amount of salt and pepper

Method

Finely chop the herbs and put in a bowl
Add the yogurt and stir through the lemon juice, olive oil and salt and pepper.
Leave to stand for 10 minutes for the herbs to soften then serve, garnished with extra fresh herbs