Recipe: Healthy Garlic and Herb Yogurt Dip

 Hi my sweets! Good news! I'm feeling a bit better today. I'm still woozy and a bit nauseous - but I'm not stuck on the couch or in bed so that's a plus. A reader sent me a worried email that I might be overdoing it after the iron infusion and that's why I'm sick and I promise you that's not the case - at the moment I'm so sick and so weak that I'm struggling to even walk around the block, so exercise is definitely not happening. 

Nevertheless I wanted to share a yummy new recipe with you today. Whilst we were in Bali at Villa Sungai, we had a delicious appetizer each night which was super simple but crazy delicious. Fresh vegetable crudites with a fresh herb and yogurt dip. It was ridiculously good - and Jesse and I came home craving it, so we made our own version!

This dip is so easy and so so delicious. We joke that it's a skinny dip instead of a chunky dunk - but no one would ever know. We've been into snack plates for lunch lately - and this dip is a key part of those plates. Fresh veggies, crunchy crackers or corn chips and you've got yourself a delicious light and summery lunch. 

We've also made this dip for a couple of parties we've had and it's been devoured in seconds. Use it as a dip, mix pasta through it for a cold pasta salad, use it to top roasted potatoes or sweet potatoes or do whatever you like with it! 

It's hardly a recipe, but totally delicious, so let's get onto the recipe >>

 

Garlic and Herb Yogurt Dip makes 1 cup

gluten free, low fat, clean eating friendly, sugar free

1 cup greek yogurt (we use Chobani 0% for the tang!)

2 cloves of garlic, crushed 

~1 tbsp fresh basil, shredded

~1 tbsp fresh parsley, shredded

Salt and pepper, to taste 

Mix together all of your ingredients and serve immediately or chill in the fridge before serving. 

Serve with fresh veggies, crackers, corn chips or use in pasta salads or as a baked potato topper - the choice is yours!

But tell me, what's one thing you ate out that you wish you could recreate at home? (Or maybe you have recreated?!)

When I was younger, there was one Italian restaurant that made the best spaghetti bolognaise and I spent years trying to recreate it once I learnt how to cook. Funnily enough, I perfected it and just 2 months later I found out I couldn't eat gluten or tomatoes. Cruel cruel world, but now Jesse reaps the benefits as he loves my spaghetti!