Ingredients
- 1 cup plain Greek style yoghurt (or sour cream or crème freche if you prefer)
- 2 cloves of garlic (crushed)
- 2 spring onions (sliced up, with about 2 inches of the green part included)
Method
A mixture of your favourite fresh herbs, chopped up (I like parsley and thyme)
Mix all the ingredients together, and leave them in the fridge for about an hour so that the flavours can blend. Serve with your favourite dipping snack. Crackers, nachos, or carrot/cucumber/celery sticks would be good.
This is also great as a topping for jacket potato.
If you prefer a smoother dip, you can skip all the chopping, slicing and crushing of ingredients and just drop everything into a liquidizer and zap.
