Mint dips go well with any grilled dish. This is one dip that I make on a regular basis. The fresh green mint gives the yogurt a lovely green colour. One can make the dip using dried mint leaves too, without changing the white colour of the yogurt.
DRIED MINT LEAVES: The fresh mint leaves can be washed and pat dried with a kitchen towel and then left to dry completely. I usually leave it to dry in my kitchen itself, not in direct sunlight. It takes couple days for the leaves to dry, then the dried leaves can be kept in air tight bottles for later use.
To make the yogurt dip, whisk the yogurt, add salt and a few dried leaves that are powdered coarsely.
2 thoughts on “Sunday Tips & Tricks-Mint and Yogurt Dip”
You can’t beat a fragrant cooling dip can you.
Right Sally. It is an absolute must have, especially in this hot summer heat.