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Recipe  •  6 April 2023

 

60 Second Dip

Loaded with nourishing fats, herbs and spices, this dip is super simple to prepare and an easy way to add a splash of vibrant colour and flavour to a big platter of veggies. This recipe will have you dipping, smearing, dunking and diving back for another forkful. It’s a simple yet stunning addition to a holiday season grazing platter.

Serves 4-5

 

400g plain unsweetened yoghurt

3 cloves garlic, finely chopped

1 red chilli, deseeded and finely chopped

1 tsp sweet smoked paprika

bunch of fresh herbs (such as oregano, dill, parsley), roughly chopped

¼ cup extra virgin olive oil

sea salt

veggies of your choice (such as baby cucumbers, baby turnips, ruby chard, romanesco broccoli)

 

1) Spoon the yoghurt into a bowl — choose one with high sides so you can safely pour in the oil. Place your garlic, chilli, smoked paprika and herbs in a jug or bowl.

2) Heat up the oil in a saucepan until hot, then carefully pour it over the garlic mixture; it will sizzle and pop. Pour this warm mixture over the yoghurt and sprinkle with sea salt.

3) Arrange veggies of choice on a platter with dip in the middle, then enjoy!

Flavour Kiss Belinda MacDonald

More easy keto-centric recipes that are packed with flavour from Bel MacDonald, the creator of popular website and best-selling book Flavourbomb.

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