This Greek yoghurt ranch dip swaps the usual mayonnaise base for LANCEWOOD GREEK DELIGHT® Double Cream Yoghurt, herby and tangy enough to disappear fast off any grazing platter.
Garlic, dill, parsley and a good hit of lemon do most of the talking here, the yoghurt base staying thick and cool rather than watery, so it holds its own next to warm flatbread or a pile of vegetables.
Put this out at the start of a family gathering or a braai and it rarely survives until the food itself arrives, flatbread and vegetables scooped through it again and again until someone is already asking whether there is more.
Around 6.6g per serving, from the LANCEWOOD® GREEK DELIGHT™ Double Cream Yoghurt base.
A grazing platter of vegetables, or the two-ingredient flatbread, both work well for scooping.
Stored covered in the fridge, it keeps well for a few days, though the fresh herbs are at their best within the first day or two.
Yes, both garlic powder and fresh garlic are used, so the quantity can be adjusted up or down depending on taste.
250 ml LANCEWOOD® GREEK DELIGHT™ Double Cream Yoghurt
2 ml onion powder
1.25 ml garlic powder
1 clove garlic, crushed
a handfull Italian parsley,finely chopped (5 g)
a handfull dill, finely chopped (5 g)
1 spring onion, finely chopped
15 ml lemon juice
grated zest of 1/2 a lemon
salt and freshly ground black pepper to taste
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