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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