Herbed yoghurt dip

Invite the gang over to get the latest scoop on a veteran entertainer — dips!

• 1 garlic clove, crushed
• 1 teaspoon finely grated lemon rind
• 1/3 cup chopped mixed fresh herbs (mint, parsley and chives)
• 1 1/2 cups reduced-fat plain Greek-style yoghurt

1. Step 1

   Place garlic, lemon rind, herbs and yoghurt in a bowl. Season with salt and pepper. Stir to combine. Serve.

Serve dips with crackers, grissini (breadsticks), crostini, corn chips, crusty bread, Turkish bread, melba toast, pita chips, lavosh, or raw or cooked vegetables, or as part of an antipasto platter.

Serve dips sprinkled with chopped fresh herbs, such as flat-leaf parsley leaves, coriander leaves, thyme leaves, chives or basil leaves.

To store leftover dips, refrigerate in an airtight container for up to 5 days.

Use leftover dips as a tasty spread for sandwiches and wraps instead of butter.