Mint, Coriander + Lemon Yoghurt Dip

This cooling yoghurt dip is the percfect accompaniment to any spicy dish. This dip is delicious, much tastier than the shop-bought alternatives you can get, and you know exactly what has gone into it. Making your own dip is amazingly easy and allows you to limit the quantity of preservatives in your food. I used a plant-based yoghurt but feel free to use whatever you have available.

You will notice I have not included a specific amount of herbs, I would encourage you to use the amount you feel appropriate. If you have never made or tasted this style dip before, I would recommend two-parts mint to one-part coriander. Another recommendation is to loosen the dip with a touch of water to your desired consistency. If you use natural yoghurt it may not necessary, however, if you use Greek style yoghurt as I have in this recipe I would highly recommend it.

Ingredients

Mint

Coriander

150g Yoghurt (less or more depending on the quantity you are preparing)

1 Lemon juice and zest

1/4 Garlic clove

Salt

Method

Pluck the mint leaves from the steams.

Chop and remove coriander's hard and thick steams from the back of the bunch(there is no need to pluck the leaves as soft steams of coriander can also be used).

Wash and remove excess water by placing on a towel and pat dry (use salad spinner you have one)

Roughly chop the coriander and mint.

Use a microplane to finely grate the zest of half a lemon and a quarter garlic clove to the bowl of yoghurt.

Combine chopped herbs with lemon juice, zest and yoghurt.

Season to taste.