Blend natural yoghurt with basil and shallot for tzatziki with a twist.
Ingredients
- 520g (2 cups) Tamar Valley Greek Style Yoghurt
- 1 bunch fresh basil, leaves picked
- 3 shallots, trimmed, thinly sliced
- 1 garlic clove
- 60ml (1/4 cup) olive oil
- 60ml (1/4 cup) fresh lemon juice
- 2 tablespoons pine nuts
- 2 shallots, extra, trimmed, thinly sliced diagonally
- Extra virgin olive oil, to serve
- Crackers, to serve
Method
- Step 1Line a colander with a piece of damp muslin or cloth. Place over a large bowl. Spoon the yoghurt into the colander and cover with plastic wrap. Place in the fridge for 3 hours to drain.
- Step 2Preheat oven to 180°C. Process the basil, shallot, garlic, olive oil and lemon juice in a food processor until finely chopped. Transfer to a bowl. Stir in the yoghurt. Season with salt and pepper.
- Step 3Spread the pine nuts over a baking tray. Bake for 5 minutes or until light golden.
- Step 4Spread the dip over a serving plate. Sprinkle with the pine nuts and extra shallot. Drizzle over extra virgin olive oil. Serve with crackers.
- Vegetarian
Nutrition
1150 kj
Energy
24g
Fat Total
7.5g
Saturated Fat
1g
Fibre
6g
Protein
8g
Carbs (total)
All nutrition values are per serve
Notes
Serves 6 as a starter.
- Author: Jane Hann
- Image credit: Rob Palmer
- Publication: Australian Good Taste
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