How To Make a Simple Dip

This is definitely one to add to your bookmarks for when you want to just add something different to a dish you make quite often. It can completely transform a dull, flavourless dish into a go to favourite. Trust me!

How to Make a Simple Dip

This is so so easy, there’s no excuse to not add to your repertoire. When I make it I end up making quite a bit of a it because it goes with so many meals, it’s easy to just add to any dishes.

Ingredients (makes dip for 4)

• 200g natural greek yoghurt (full fat!! I always use full fat because a lot of the reduced fats contain A LOT of sugar)
• 2 tsp Himilayan salt (I only ever use Himilayan salt in my cooking because it is the most nutrient-rich of all the salts)
• 3 strands of saffron
• 3 garlic cloves
• 3 handfuls of coriander leaves
• Olive oil to serve

Method

In a pestle and mortar, add your salt, saffron, garlic cloves and coriander leaves. ‘Bash’ them all together until they form almost like a paste. It shouldn’t take too long. A little tip of the pestle and mortar, opt for a stone one not a wooden one. I prefer the stone because, being the size I am, I struggle to get enough weight or energy behind a wooden one to crush properly… so the stone ones do all the heavy work for me and make life a little easier!

Once they’re all crushed nicely together into a thick paste, remove the outside of the garlic (pink/purple bits) where you can see them.

In a serving bowl, add your greek yoghurt. Sprinkle your paste on top, and if you like, add a little olive oil to serve.

You don’t have to serve like I have, you can also mix around the mixture and the greek yoghurt to infuse the flavour more! So there you go, now you know exactly how to make a simple dip which isn’t just simple, it’s packed full of flavour and nutrients from the herbs too!

This dip always goes really well with salmon – click here for further recipe ideas to go with your dip!

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Crockery – Denby Pottery

Cutlery – Sophie Conran for Arthur Price

Table – Lovatt Woodwork