Minty Yoghurt Dip


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


Pick and finely chop the mint leaves on a chopping board, discarding the stalks, then add them to a mixing bowl.

Use a microplane to finely grate the zest of half a lemon onto the board, then transfer to the bowl.

Cut the lemon in half.

Squeeze the juice into a bowl, using your fingers to catch any pips.

Peel and very finely chop the garlic on a board, then scoop it up and add to the bowl.

Add the yoghurt and a tiny pinch of salt and pepper, then stir everything together.

Have a taste and add a squeeze more lemon juice, if you think it needs it.

Transfer to a serving bowl, and serve with a platter of veggies for dipping.

Share This Post