Here are a couple of my crowd-pleasing dips that are incredibly tasty and healthy. I use a good quality yoghurt as a base for these fermented favourites, and they can be kept for 4-5 days in the fridge! Turmeric is a great anti-inflammatory agent and makes for a fun colour.
If you can, prepare the yoghurt the day before, but I have used this recipe in a rush with yoghurt out of the tub and it still works, it is just a thinner consistency.
1/2 kg natural greek yoghurt (strained overnight through a cloth lined colander)
1 grated lebanese cucumber (juice squeezed out)
1/2 tsp salt
1/2 lemon (juiced)
1 clove crushed fresh garlic
1/4 cup olive oil
1/2 cup fine chopped mint and/or
1 heaped tsp turmeric powder
Gently stir all ingredients together, and serve with a generous sploosh of olive oil on top.
I make a double batch once per week to feed my family and friends. The fourth day in the fridge is my favourite for flavour. Use as a condiment with summer meals or with chopped celery and carrot, chips or crackers for a snack. Increasing your passive consumption of turmeric in delicious foods is a great strategy for your overall health.
A big thanks to @moorhousecreative for the photography!