Yogurt Dip

Yogurt Dip makes an excellent addition to a cold buffet table at a party with crisp rolls or French bread to accompany it.

Chilled white wine goes well with this dip.

2 PINTS

2 pints yogurt, well beaten

4 fl. oz. single cream

2 oz. spinach, washed, trimmed and chopped

8 lean bacon slices, rinds removed, fried until crisp and crumbled

1 tablespoon lemon juice

2 garlic cloves, crushed

2 pickled gherkins, finely chopped

1 tablespoon chopped spring onions , green part only

8 radishes, trimmed and sliced

½ teaspoon salt

1 teaspoon black pepper

2 teaspoons paprika

Pour the yogurt into a large serving bowl and gradually add the rest of the ingredients, with the exception of the paprika, stirring constantly but carefully with a wooden spoon until all the ingredients are thoroughly combined.

Sprinkle the paprika over the top and place the bowl in the refrigerator to chill for 30 minutes or until ready to serve.

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