Yoghurt Mint DipMake on Fresco
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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- 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
Place garlic, chilli, mint and salt into Thermomix bowl and chop 6 sec/speed 5.
Add lemon juice and half of the yoghurt.
Blend 3 sec/speed 4.
Scrape out into a bowl and stir through remaining yoghurt and cucumber.
Best made a couple of hours ahead of time.
Leave covered in the fridge until use.
The flavours intensify over a few days and it will become thicker.
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