Caramelized Lime, Mint, and Yoghurt Dip
Tuesday, 5 February 2013
I know for all you American readers a dip recipe comes a little late, I mean the Superbowl's over, but in my world there is ALWAYS time for dip.
This would be perfect with some really spicy food, or great with crudités as its low cal - yay!
Basically, its super versatile, healthy, quick and uses remembered flavours in an unusual way.
Have you ever fried a lime? You might now.
Caramelized Lime, Mint and Yoghurt Dip
Taken from the Trees Can't Dance cookbook.
Click here for the printable recipe.
Serves - 10 for dipping
Calories per serving - 28
1tsp ground nut oil
300g natural yoghurt
1tsp lime zest
1 lime, quartered
A pinch of black pepper
A handful of mint leaves
1. Zest the lime first! You won't be able to do it later, I learnt this the hard way.
2. Place the oil in a frying pan. When hot add the lime, but side down. You want to wait until the lime had a dark colour. It helps to press the lime so some of the juice is released, as this helps the sugars caramelize.
3. Pour the yoghurt into a bowl, add the black pepper, lime zest, and squeeze the juice from the fried lime in. Don't worry if the juice looks brownish, it won't affect the colour of the dip.
4. Add the black pepper, and rip in the mint leaves. Stir and serve.
By frying the lime you get all that citrus without the sharpness - genius!