Recipes Yoghurt & basil dip

Recipes Yoghurt & basil dip

Recipes Yoghurt & basil dip

Recipes Yoghurt & basil dip Mix natural yoghurt with basil and shallot for tzatziki with a twist. Yoghurt & basil dip


  • 520g (2 cups) Tamar Valley Greek Design Yoghurt
  • one bunch clean basil, leaves picked
  • 3 shallots, cut, thinly sliced up
  • 1 garlic clove clove
  • 60ml (1/4 cup) olive essential oil
  • 60ml (1/4 cup) clean lemon juice
  • 2 tablespoons pine nut products
  • 2 shallots, extra, cut, thinly sliced diagonally
  • Extra virgin olive oil, in order to serve
  • Veggies, to serve


  • Step 1

    Line the colander with a bit of damp muslin or even cloth. Place more than a large bowl. Tea spoon the yoghurt in to the colander and cover up with plastic cover. Put in place the particular fridge for 3 hrs to strain.

  • Step two Preheat oven to 180�C. Process the particular basil, shallot, garlic, olive oil plus lemon juice in the food processor chip until finely chopped. Move to the bowl. Stir in the particular yoghurt. Time of year with salt and spice up.
  • Step three Pass on the pinus radiata nuts more than a baking holder. Cook for 5 minutes or till gentle golden.
  • Action 4

    Spread the dip over the serving plate. Sprinkle with the pinus radiata nuts and additional shallot. Drizzle over additional virgin essential olive oil. Serve with crackers.