Al Fresco Dipping

This trio of homemade dips offers something for every guest at a summer barbecue or garden party. The cooling Mint Yoghurt Dip, punchy Spicy Ketchup Dip and gently spiced Mild Curry Dip complement a wide variety of grilled foods and snacks. Prepare them ahead of time, chill until needed, and let everyone mix and match their favourite flavours.

Prep Time 15

Total Time 15

Servings Portions

Ingredients

Instructions

Mint Yoghurt Dip:

Place the Greek yoghurt into a mixing bowl.
300 g Greek yoghurt
Add the chopped mint, lime juice and garlic powder.
2 tbsp fresh mint, 1 tbsp lime juice, ½ tsp garlic powder
Season with a little salt and black pepper.
salt, freshly ground black pepper
Stir until everything combines into a smooth dip.
Cover and chill for at least 30 minutes before serving.
Garnish with a few fresh mint leaves and a slice of lime if desired.

Spicy Ketchup Dip:

Spoon the ketchup into a clean bowl.
200 ml tomato ketchup
Add the smoked paprika, chilli powder, cayenne pepper, Worcestershire sauce and honey.
1 tsp smoked paprika, ½ tsp chilli powder, ¼ tsp cayenne pepper, 1 tsp Worcestershire sauce, 1 tsp runny honey
Mix thoroughly until smooth.
Taste and adjust the chilli if you prefer a little more heat and pepper.
Freshly ground black pepper
Cover and refrigerate for 30 minutes to allow the flavours to develop.

Mild Curry Dip:

Add the mayonnaise and Greek yoghurt to a bowl.
200 g mayonnaise, 2 tbsp Greek yoghurt
Sprinkle in the mild curry powder.
2 tsp mild curry powder
Stir in the mango chutney and lemon juice.
1 tsp mango chutney, 1 tsp lemon juice
Season with a little black pepper.
Freshly ground black pepper
Mix until smooth and creamy.
Chill for at least 30 minutes before serving.

Equipment

Notes

Arrange the three dips together on a large serving board with potato wedges, tortilla chips, vegetable sticks, breadsticks, warm flatbreads or pitta bread. They also pair beautifully with grilled chicken, sausages, burgers, halloumi, prawns and kebabs.

Nutrition