Mint and Cucumber Dip

Perfect as a dip for our mini chicken kebabs, or with carrot, celery and cucumber sticks

4
10
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Equipment: 
  • Food processor or blender
  • Chopping Board
  • Sharp Knife
  • Garlic press
  • Teaspoon
  • Tablespoon
Ingredients: 
  • Small pot of natural yoghurt
  • 2 tablespoons low fat mayonnaise
  • 2 teaspoons lemon or lime juice
  • 1/4 cucumber
  • 1 teaspoon mint (approx 8 leaves)
  • 1/2 clove of garlic
Simple steps: 
  1. Dice the cucumber into small cubes and finely chop the mint leaves. Crush the garlic in a garlic press.
  2. Place all the ingredients in the bowl of a food processor and blitz until smooth
  3. Refrigerate until served
  4. Serve as a dip for veggie sticks, breadsticks or pitta bread

If you don’t have a garlic press just slice your garlic finely instead!

Calories: 
60
Protein: 
1.9g
Fat: 
4.2g
Saturated fat: 
1.3g
Carbohydrates: 
3.7g
Sugars: 
2.7g
Salt: 
94mg
Dietary fibre: 
0g
Allergen information: 
Milk
Mustard