Sizzling Chilli Greek Recipe Yogurt Dip
- Autumn
- On the Side
This fiery blend of yogurt and chilli is sure to add a kick to your dishes, whether you want to add it to your tacos, slather it on your vegetables or give your meat a kick this recipe is the one for you!
Ingredients
1 tsp chilli flakes
2 shallots (peeled and diced)
2 tbsp pumpkin seeds
2 tbsp sunflower seeds
20g sage & thyme (leaves picked)
150ml olive oil
Salt and pepper
Method
In a heatproof bowl, combine the chilli flakes, diced shallots, pumpkin seeds, sunflower seeds, and sage and thyme leaves. Spread them evenly in the bowl.
In a small saucepan, heat the olive oil over medium heat until it reaches 180°C. Use a thermometer to monitor the temperature to ensure the oil is hot but not smoking.
Once the oil reaches 180°C, carefully pour it over the prepared ingredients in the bowl. The hot oil will sizzle as it hits the herbs and seeds, releasing their flavours.
Stir gently, then season with salt and pepper to taste and allow the mixture to cool.
Add the Yeo Valley Greek yogurt to a mixing bowl and top with the fragrant oil.
In this recipe...
Greek Recipe 5% Fat Natural
15
Greek Recipe 5% Fat Natural
15
Greek Recipe 5% Fat Natural
15
Bank your Yeokens
There’s a special code on almost every pack of Yeo Valley which you can redeem online for Yeokens.
