Yoghurt Dip Challenge

Smoked snoek dip

Ingredients:

• 150g smoked snoek
• 175g plain yoghurt
• 2 spring onions, finely chopped
• 1 lemon, zested and juiced

Method:

1. Flake the snoek into a bowl, discarding all the skin and bones
2. Add the yoghurt and season with pepper
3. Add the spring onions, lemon zest and juice.
4. Mix together thoroughly.
5. Use to dip crudités or toasted pita bread into.

Roast Aubergine dip

Ingredients:

• 2 aubergines
• Salt
• Olive oil
• 1 tsp ground cumin
• ½ tsp cayenne pepper
• 2 Tbs chopped coriander
• 175g plain yoghurt

Method:

1. Preheat oven to 180C.
2. Place the aubergines onto a baking tray and prick all over with a fork.
3. Drizzle with oil and season with salt then roast in the oven until the aubergines are softened all the way through.
4. Once cooled, scrape the aubergine flesh into a bowl and mash with a fork.
5. Add the spices, coriander and yoghurt and mix thoroughly.
6. Adjust seasoning to taste.
7. Serve dip with crudités or toasted pita bread.