Monday, October 28, 2013

We tried it: The almost-ultimate yoghurt dip

Bacon Tomato Basil Dip - Our Best Bites

Everyone has a go-to yoghurt dip.
For years, I used to cheat and just mix salad dressing powder into hung yoghurt for a dip, but then there was always the garlic-cheese spread-parsley yoghurt dip to fall back on too.
This here yoghurt dip will, I guarantee, boot your go-to yoghurt dip off the menu.
I adapted it from Our Best Bites (which means I just didn’t put in the stuff I didn’t have) and it turned out really nice.
It’s important to hang the yoghurt for almost 12 hours. We bung it into a sieve over a bowl in the fridge first thing in the morning, taking it out to discard the drained water every four hours and stir it a bit.
The other thing you should know is that this was originally a dip with bacon – the fact that I stopped short of adding the bacon means that this is a winner even without meat!
I think the key ingredients that make a difference here are the vinegar and lemon juice – they add a great zing to the dip.

Also, no real pics of this except this one of all the food at the last party.

The almost-ultimate yoghurt dip
Adapted from the Bacon Tomato Basil Dip from Our Best Bites

1½ cups yoghurt, hung
½ cup mayonnaise
1 clove garlic
1 tbsp minced fresh basil

¼ cup finely-minced green onions
1 tbsp fresh-squeezed lemon juice
1 tbsp red wine vinegar
¼ tsp freshly-ground black pepper
salt to taste

Chopped basil
220 g tomatoes, seeded and chopped (optional)

Whisk together the yoghurt and mayonnaise.
Stir in the remaining ingredients. Season with salt to taste.
Transfer the dip to a serving dish.
Garnish with basil and fresh tomatoes (if using).
Serve with chips, pita chips, or warm bread.

1 comment:

  1. This is a winner. I sometimes substitute cream cheese instead of mayonnaise and it gives it a hint of cheese flavour. These days I also add a bit of chilli flakes


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