Jalapeño dip with spring veggies (Coles)
Kick off your BBQ feast in style. This spicy dip is loaded with herbs, spices and creamy Greek-style yoghurt. Serves 6
Ingredients
200g baby carrots, peeled, halved lengthways
1 bunch radishes, halved lengthways
250g pkt Qukes Baby Cucumbers, halved lengthways
Coles Original Corn Chips, to serve
Jalapeño dip:
2 spring onions, coarsely chopped
1 garlic clove, crushed
1 jalapeño chilli, seeded, chopped
1 cup coriander leaves
1 cup mint leaves
1/4 tsp ground cumin
1 lime, rind finely grated, juiced
1/4 cup (60ml) extra virgin olive oil
1 cup (280g) Greek-style yoghurt
Step 1
To make the jalapeño dip, place spring onion, garlic, chilli, coriander, mint, cumin, lime rind, lime juice, oil and 1/4 cup (70g) yoghurt in a blender. Season. Blend until smooth. Transfer to a bowl. Stir in the remaining yoghurt.
Step 2
Serve the dip with carrot, radish, cucumber and corn chips.
