Garlic & Corriander Dip
This creamy and flavorful yogurt dip is a delicious blend of roasted garlic, fresh coriander, zesty lemon juice, and a hint of warmth from a touch of hot sauce. The roasted garlic lends a mellow sweetness that pairs perfectly with the tangy yogurt, creating a delightful dip that is perfect for accompanying your favorite crudites.
— Constant Cookbook
Ingredients
- 500g greek yoghurt
- 1 large bunch fresh corriander, chopped
- 1 jumbo bulb garlic
- olive oil
- fresh lemon juice
- tobasco
- seasoning
Instructions
- Place the whole garlic bulb onto an oven proof dish andpour over olive oil until well coated. Place in a moderate oven for 15 mins or so. You will have to check after 10 mins, as all oven are different and burned garlic tastes VILE! You want the cloves inside to be very soft. Just prod with a knife and see how they are going. Once they are softened and cooled, they will just squeeze out of their skins. This may seem like alot of garlic but they loose a lot of their strength when cooked like this and go very sweet. Crush them down in a pestle and mortar and add to the yoghurt. Add the corriander and mix well. Add a little lemon juice and a dash of tabasco. You have to judge the lemon juice to your own tastes. You only want about a desertspoon, no more. I dont like too much topasco in this as it overrides all the other flavours so just a few drops should be enough. Check for seasoning and serve with crudites.
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Yield
Serves 6
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