This zingy, creamy little dip number was inspired by the Middle Eastern goddess that is Sabrina Ghayour. I am a bit nutty mcnuts about her book. I have always been a lover of a minted yoghurt dip – either to dollop on a salad or to have with crudite or the odd cheeky crisp (packet). Usually I put lots of mint, cucumber, salt and lemon zest with the yoghurt, BUT, Sabrina has introduced me to stirring a small handful of chopped raisins through as well. It works a treat and the longer you leave the dip to marinate, the more those amazing those sweet, zingy, fresh flavours develop.
My suggestion therefore is that you make up a big batch at the beginning of the week – double or even triple this recipe. It keeps well in the fridge and works brilliantly with the likes of my Sweet Potato Dhal or my Gluten Free Feta, Leek + Thyme Tart. Or just take a little pot of it to work for some veggie dipping action in the afternoon at your desk.
I am not a huge dairy eater, mostly I think because I was allergic when I was younger. It’s just not something my body gravitates towards (except for cheese – I gravitate heavily towards that). I therefore always make dips like this with sheep yoghurt. I think it is more gentle on the digestive system and tends to be less saturated in the chemicals and hormones than the likes of most cows dairy. I love the organic version from Woodlands – I get it from my Waitrose local so it is pretty easy to get hold of these days.
Happy dipping!
Ingredients
- 220g sheep yoghurt
- 85g cucumber, grated
- 10g mint, roughly chopped
- ¼ teaspoon salt
- 30g raisins, roughly chopped
- Zest of a ¼ lemon
- Chopped and toasted pistachios/nuts/seeds to top (optional)
Instructions
- Put the yoghurt into a bowl and give it a really good stir so that it becomes nice and smooth.
- Next, stir through the grated cucumber, chopped mint, salt, raisins and lemon zest. Give it another good stir so that everything is incorporated and check the seasoning - adding a little more salt or lemon zest if you think it needs it.
- Top with toasted pistachios or other chopped and toasted nuts or seeds.
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