Jalapeño dip with spring veggies

Kick off your BBQ feast in style. This spicy dip is loaded with herbs, spices and creamy Greek-style yoghurt.

6 as a starter

20m

0m

Ingredients

  • 1 bunch Dutch carrots or 200g baby carrots, peeled, halved lengthways
  • 1 bunch radishes, halved lengthways
  • 250g pkt Coles Australian Qukes Baby Cucumbers, halved lengthways
  • Coles Original Corn Chips, to serve

Jalapeño dip

  • 2 spring onions, coarsely chopped
  • 1 garlic clove, crushed
  • 1 jalapeño chilli, seeded, chopped
  • 1 cup coriander leaves
  • 1 cup mint leaves
  • 1/4 tsp ground cumin
  • 1 lime, rind finely grated, juiced
  • 1/4 cup (60ml) extra virgin olive oil
  • 1 cup (280g) Greek-style yoghurt

Method

STEP 1

To make the jalapeño dip, place spring onion, garlic, chilli, coriander, mint, cumin, lime rind, lime juice, oil and ¼ cup (70g) yoghurt in a blender. Season. Blend until smooth. Transfer to a bowl. Stir in the remaining yoghurt.

STEP 2

Serve the dip with carrot, radish, cucumber and corn chips.

Dietary information

Egg-free
Gluten-free
Nut-free
Peanut-free
Sesame-free
Soy-free
No added sugar
Wheat-free
Yeast-free
Vegetarian

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.