Here are Chef Mike Ward’s instructions for using Greek yogurt to make four different savoury dips with Mediterranean, Middle Eastern and Asian flavours.
Labneh
Ingredients:
- Greek yogurt
- fresh herbs
- olive oil
Method:
- Strain Greek yoghurt in cheesecloth.
- Let whey separate for 2-3 days
- Add fresh herbs and olive oil.
Greek salad
Ingredients:
- Greek yogurt
- Prepared pesto
- Chopped cherry tomatoes
- Diced cucumber
- Black olives
- Fresh basil
Method:
1. Top Greek yogurt with pesto, tomatoes, cucumber, olives and basil.
Middle Eastern chickpea salad
Ingredients:
- Greek yoghurt
- Lemon zest and juice
- Chickpeas
- Tahini
- Red onion
- Mint
- Chili flakes
Method:
1. Top Greek yogurt with lemon zest and juice, tahini, chickpeas, red onion, mint and chili flakes.
Asian inspired salad
Ingredients:
- Greek yoghurt
- Sesame oil
- Soy sauce
- Red onion
- Carrots
- Coriander
- Red peppers
- Toasted sesame seeds
Method:
1. Top Greek yogurt with sesame oil, soy sauce, red onion, carrots, coriander, red pepper and toasted sesame seeds.