Cool Mint & Yogurt Dip
A super simple, no-cook dip that comes together in minutes. Perfect for dipping crunchy veggie sticks or spreading on pita bread.
- Prep15 min
- Cook15 min
- Total15 min
- DifficultyEasy
- Servings6
This minty yogurt dip is a breeze to make and a wonderful way to get kids involved in the kitchen. With just a handful of ingredients, it's a healthy snack that feels both fresh and satisfying.
Serve it with a colorful platter of raw vegetables—carrot sticks, cucumber rounds, bell pepper strips—or alongside warm pita bread for a light and tasty treat.
Ingredients
Servings
Converted amounts are rounded.
Method
- Pick the mint leaves and chop them finely on a cutting board, discarding the stems. Transfer the chopped mint to a mixing bowl.
- Using a fine grater (microplane), grate the zest of half the lemon directly over the board, then add it to the bowl with the mint.
- Cut the lemon in half.
- Squeeze the juice into a small bowl, using your fingers to catch any seeds.
- Peel the garlic and chop it very finely on the board, then scoop it up and add it to the bowl.
- Add the yogurt and a tiny pinch of salt and pepper, and stir everything together until well combined.
- Taste and add a little more lemon juice if you think it needs it.
- Transfer to a serving bowl and serve with a platter of crunchy vegetables for dipping.
💡 Tips
- For a thicker dip, use Greek yogurt instead of natural yogurt.
- You can prepare this dip a few hours ahead and keep it in the fridge.
- If you don't have a microplane, use the fine side of a box grater.
Inspired by a recipe from Jamie Oliver