Curried Yoghurt Dip
With a deliciously strong curry flavour paired with the cooling properties of yoghurt, this dip stacks up as a great low carb option when served with veggies. It also makes a great accompaniment or dressing for a chicken salad or grilled tandoori chicken breast.
Recipe Tester Feedback: "A really versatile dip that has heaps of flavour and would be a winner on a dips platter. Delish!" - Lauren
No: Gluten / Egg / Nuts
Total Preparation Time 2 minutes
Cannot be frozen
- spring onion - 1, peeled and roughly chopped
- curry powder - 2 tsp (make your own with the Curry Powder recipe from The 5 Ingredients Issue)
- yoghurt - 250g, Greek
- salt flakes - 1 tsp
- vegetables of choice - to serve
- Place the spring onion (1), curry powder (2 tsp), Greek yoghurt (250g) and salt flakes (1 tsp) into the bowl. Blend Speed 8 / 10 seconds.
- Serve with veggies.