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Yoghurt & basil dip
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Prep Time:
15 minutes
Cook Time:
5 minutes
Total Time:
20 minutes
Whip up a zesty basil and shallot infused tzatziki using creamy yogurt.
Ingredients:
  • 520g (2 cups) 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
  • 40.00 ml pine nuts
  • 2 shallots, extra, trimmed, thinly sliced diagonally
  • Extra virgin olive oil, to serve
  • Crackers, to serve
Instructions:
  • Prepare the colander by lining it with damp muslin or cloth, then place it over a large bowl. Spoon the yoghurt into the colander and cover with plastic wrap. Chill in the fridge for 3 hours to allow it to drain.
  • Preheat the oven to 180°C. Blend basil, shallot, garlic, olive oil, and lemon juice in a food processor until finely chopped. Transfer to a bowl and mix in the yogurt. Season with salt and pepper.
  • Evenly scatter the pine nuts on a baking tray. Bake until they turn a light golden color, about 5 minutes.
  • Spread the flavorful dip onto a platter, top with pine nuts and additional shallot, then drizzle with extra virgin olive oil. Accompany with crispy crackers for a delightful serving option.

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