Yogurt and herb dip

Name: Yogurt and herb dip
Yield: Makes 600g
Cuisine: Greek recipes
Ingredients: 3 large bunches of soft fresh herbs (coriander, mint, basil, chives or parsley work well); 500g fat-free Greek yogurt; Juice of ½ lemon; 1 tbsp extra-virgin olive oil; generous amount of salt and pepper

Published: 18 Aug 15
Updated: 18 Mar 24

Test kitchen approved

Our low-fat dip recipe, made with yogurt and fresh herbs, has only 16kcals per serving.

Makes 600g
Hands-on time 10 min, plus 10 min resting

Visit deliciousmagazine.co.uk to save recipe

Ingredients

3 large bunches of soft fresh herbs (coriander, mint, basil, chives or parsley work well)
500g fat-free Greek yogurt
Juice of ½ lemon
1 tbsp extra-virgin olive oil
generous amount of salt and pepper

Method

Finely chop the herbs and put in a bowl
Add the yogurt and stir through the lemon juice, olive oil and salt and pepper.
Leave to stand for 10 minutes for the herbs to soften then serve, garnished with extra fresh herbs

Recipe from July 2015 Issue

Nutrition

Nutrition: per serving

Per 25g

Calories: 16kcals
Fat: 0.5g (0.1g saturated)
Protein: 2.1g
Carbohydrates: 0.8g (0.7g sugars)
Fibre: 0.1g
Salt: trace

Fancy getting a copy in print?

Subscribe to our magazine

Yogurt and herb dip

Ingredients

Method

Nutrition

More to discover