Yoghurt dip - Olive Oils from Spain

Yoghurt dip recipe

Yoghurt dip can be used to add flavor to sandwiches, salads and even to more international dishes like kebabs or falafel. The recipe below is the basic version, but you can jazz it up with other ingredients such as mint leaves or a clove of garlic. We suggest you start by following the recipe given below and then personalize it to your taste.

Method:

Put all the ingredients into a blender and mix well.
You can thin the sauce with a spoonful of water if you wish.
Leave to rest and chill in the fridge until you need it.

Presentation:

You can either pour it directly onto the dish or serve it in a separate bowl. In the latter case, you could garnish it with a drizzle of Extra Virgin Olive Oil from Spain and some mint leaves.
As a snack, you could serve the dip with vegetable crudités.

If you like stronger flavors, try making the yoghurt dip with Extra Virgin Olive Oil from Spain pressed from Picual or Cornicabra olives. If you prefer a hint of sweetness, use the Empeltre or Arbequina varieties of Extra Virgin Olive Oil from Spain. Did you know that there are more than 210 varieties of olives grown in Spain? Find out more here about the importance of the different varieties.