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Mint and Coriander Dip

 

As you might imagine, there aren’t many entirely incomprehensible acts that can take place in one’s own garden. However, the fact that some people grow their own herbs, fruit and vegetables and then fail to make any use of them succeeds superbly in making my mind boggle. Luckily, I am neither lazy nor feckless, though some may wish to contest the former, and try my hardest to make use of my own produce as often as is humanly possible. Happily, our mint seems to be rather enjoying our unseasonably wet weather, so this will be the first in a three-part series of simple, mint-based treats. Mint really is a gorgeous herb and one of my favourites, so I shall truly enjoy posting a trio of ideas based around it.

This dip, though very straightforward in its conception, is a little more interesting than one’s average minty dip. Indeed, the fact that this particular recipe makes use of a mint sauce really raises it above the competition; it has the flavour to back up its freshness. However, it is similar to most other mint sauces in its versatility. To be honest, there isn’t much that doesn’t go well with a sprig of mint and this dip would serve to freshen up curries, falafel (as you’ll soon see), lamb and almost any veggie burger. In this case, constrained you are not.

One thing you may have noticed about this blog is an extreme dearth of recipes which contain cucumber. To be honest with you, I hate the sodding fruit. It lacks a backbone of flavour and tastes of rotting water, yet even a seemingly innocuous quantity of cucumber placed in any dish is enough to ruin it. Indeed, as you might have guessed, this is why the cucumber is merely optional; apparently other people like it. Use it at the peril of your own and your family’s taste buds. I will accept no liability for any cucumber based insult you may have thrown at you.

Mint and Coriander Dip

Serves 3-4

Ingredients:

• 6 tbsp natural yoghurt, not greek

• 1 tbsp mint and coriander, in equal quantity

• 1 tsp mint sauce, not jelly

• A little cucumber, finely chopped

• A pinch of salt

• A pinch of sugar

Method:

1. Simply chop the fresh herbs extremely finely, and then mix everything together. Serve cold, or it may turn out to be a little unpleasant.

Cost: Let’s face it; no dip is ever going to break the bank. However, I suppose I had better tell you that this dip set me back approximately 35p. That’s cheap, right?

48 replies on “Mint and Coriander Dip”

I have to admit cucumber is a bit boring. I probably should stop feeding it to my kids, especially when the majority of it ends up on the floor. Although using cucumber as a dipping tool isn’t the worst idea.

Love your pictures, and I bet I’ll love this dip! Looks like something I would enjoy.

My mint has been munched by slugs. If it recovers I might have a go at this. Have to agree wholeheartedly about cucumber. How can something which is mostly made from water ALWAYS give me indigestion no matter what I do to it? Also not keen on melon as it is too similar to cucumber!

Love mint, love coriander, love my homemade yogurt – and, hate to tell you, coould not live without cucumber, especially the Lebanese kind 🙂 ! SO looking forwards to the other two ‘minty stories’ – even if it is mid-winter here in Australia, my mint pots are florishing!!

Love a good minty yogurt dipping sauce, and fresh coriander (cilantro in the states) pairs up perfectly with mint. Now I’ve got just the thing to dip my cucumbers in!

I don’t want to belabor the point (well, maybe I do or I’d just be quiet at this point) so please feel free to delete this comment ( ! ) but yes…soft elongated “A’s” and rolled “R’s” spoken softly with a diamond-glint in the eyes – it gets us every time.

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