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!
A comforting dish that also happens to be keto-friendly.
Feel-good fudge that is rich, nutty, creamy and studded with succulent sour blackberries . . . Ummm yes pa-lease.
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.
If you have a bottle of vodka, a tube of tomato purée (tomato paste) and some cream, you’re very close to creating a plate of pasta akin to pure bliss.
The original Sachertorte recipe is still a secret today. But there are lots of recipes based on the original, including this one.
Barbecue beef and bacon burger might just be the best use of alliteration in the English language – it rolls perfectly off the tongue the same way this burger will roll right past yours.
I once supervised and helped to cook this tart for 150 people in a woolshed in country Victoria, where it was served with the most sensational farm cream.
This is the dish Patrick Dempsey’s character tells Renée Zellweger’s Bridget Jones that he would have brought her on their imaginary second date in Bridget Jones’s Baby.
There’s no need for an ice cream maker with this simple recipe for No-churn Matcha Ice Cream from Nigella Lawson’s Simply Nigella book. Perfect served with a chocolate brownie.
The perfect breakfast to batch for the week ahead and pack for on-the-go eating, these chocolate chip-studded oat bars from are a much more satisfying option than shop-bought cereal bars.
This colourful rice noodle salad with tender steak and sticky gochujang aubergine makes a quick and tasty dinner.
A healthy and fuss-free take on a meatball bake, this orzo dish makes a comforting dinner perfectly paired with a fresh salad.
