Saturday, 19 June 2010

Recipe: Yoghurt and Carrot Dip

Ingredients - serves 2 to 4

1 cup Greek style yoghurt
1 medium carrot, peeled and grated
1 large clove of garlic, peeled and mashed
1/2 tsp salt
1 tbsp olive oil
1 tsp lemon juice

Method -

In a bowl add all the ingredients and mix well.

Serve with crusty bread as a spread, or as a dip with crisps, or vegetable sticks.

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