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
Ingredients
- 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)
Method
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.
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.
Arrange veggies of choice on a platter with dip in the middle, then enjoy!
More easy keto-centric recipes that are packed with flavour from Bel MacDonald, the creator of popular website and best-selling book Flavourbomb.
A comforting dish that also happens to be keto-friendly.
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Welcome to The Penguin Supper Club! A (cook)book club for home cooks, aspiring chefs, and food enthusiasts where we’ll be trying out recipes from our fantastic new cookbooks.
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