3 simple homemade yoghurt dip recipes
August 7, 2017 | 7:56 PM
by Courtesy of Artipot
This Greek-style dip is super invigorating and has an unmistakable, interesting flavour.

In case you’re searching for that one thing that ties together your party menu, look no more further than great old yoghurt dip. Easy and simple to set up, its rich surface and awesome taste goes well with fresh crudités, liberal gooey fries or simply consistent chips. Here are three simple yoghurt dip recipes that are certain to be a hit at any gathering.

Simple simmered garlic yoghurt dip

If you don’t care for the sharp taste of crude garlic, this cooked garlic yoghurt dip is certain to go down a treat.


1 head of garlic

2 measures of yoghurt

2 tablespoons of virgin olive oil

1 jalapeno, finely cleaved

Salt and pepper to taste

2 tablespoons coriander, finely cleaved


Preheat the stove to 200°C. Peel the furthest layer of skin from the head of garlic and hack off the finishes. With whatever is left of the skin on, wrap the clove of garlic with olive oil, salt and pepper. Roast the garlic for 45 minutes to an hour until it has cooked totally and is delicate. Let it cool totally and afterwards crush out the cooked garlic mash from the skins and put it aside.Hang the yoghurt in a muslin fabric or cheddar material over a bowl for 2-3 hours until a large portion of the water has trickled away. Combine the yoghurt with the broiled garlic pureé and whatever remains of the fixings. Blend well and serve.

Cucumber, dill and yogurt dip

This Greek-style dip is super invigorating and has an unmistakable, interesting flavour. Ingredients

2 containers yoghurt

1 cucumber

1/2 container harsh cream

A squeeze of smashed pepper

1 teaspoon lemon juice

2-3 tablespoons dill, finely cleaved

1 little clove of garlic, minced

Salt to taste


Line a bowl with a muslin and empty the yoghurt into it. Accumulate the sides of the fabric and tie it so that the yoghurt rests flawlessly in the focal point of the bundle. Hang this bundle over a bowl and permit the water to gradually dribble away for 2-3 hours. Refrigerate the hung yoghurt for 60 minutes. This makes the yoghurt dip additional reviving. Next, peel, deseed and dice the cucumber. On the off chance that you would prefer not to hack it, you can utilise a coarse grater to mesh it into shards. In the event that you settle on the second technique, bear in mind to crush out a portion of the water from the cucumber. Once the yoghurt is chilled and the cucumber is slashed, basically join every one of the fixings and your dip is prepared.

Blue cheddar yoghurt dip

Idealise with wild ox wings or your most loved flame broiled vegetables and meats, a tiny bit of this blue cheddar yoghurt dip goes a genuinely long way.


1 container Greek yogurt

1/2 container sharp cream

1/4 container blue cheddar, disintegrated

Salt and pepper to taste

1/2 teaspoon paprika powder


Whisk together every one of the fixings with the exception of the blue cheddar until the blend is smooth and rich. If it appears to be too thick, include a tablespoon or two of buttermilk or drain to release the blend. Add the disintegrated blue cheddar and overlay it through the dip to guarantee that the little pieces are uniformly appropriated. Serve the dip chilled with anything from wild ox wings and grill ribs to nachos and multi-grain toasts.

Subscribe to our newsletter and be the first to know all the latest news