A quick cooling raita or yoghurt mint dip that is perfect on it’s own with a salty crunchy cracker, or as an addition to something hot like a curry.
This dip does so many things for so many dishes. It is truly a high achiever. Think raita for curries, dressing on salads, straight up dip on a veggie platter. Knock yourself out. Make a batch and keep it for a week at least and use it across the board.
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Need
- 3 cloves garlic
- 1⁄2 red chilli
- Handful fresh mint leaves
- Pinch pink salt flakes BUY
- 1 lemon, juiced
- 200 Grams thick Greek yoghurt
- 1⁄2 continental cucumber, deseeded and diced
Do
- 1
Place garlic, chilli, mint and salt into Thermomix bowl and chop 6 sec/speed 5.
- 2
Add lemon juice and half of the yoghurt.
- 3
Blend 3 sec/speed 4.
- 4
Scrape out into a bowl and stir through remaining yoghurt and cucumber.
- 5
Best made a couple of hours ahead of time.
- 6
Leave covered in the fridge until use.
- 7
The flavours intensify over a few days and it will become thicker.
Tenina Holder is a wife, mother of five and grandmother of eight, who started cooking in the olden days before Thermomix was even a thing.
Tenina has become the premium go to source for all Thermomix expertise and of course fresh and easy recipes that work. Her cooking classes and foodie trips are sold out in literally hours, her cookbooks appear on the Australian best seller lists and her social reach is in the millions. Her Insider Club is the most fun you can have with a Thermomix and you really should join her! She believes chocolate, butter and salt are health foods. Her food positivity mantra is, eat everything, just not all at once!
