Yoghurt Dipping Sauce with Veggies
Cool, creamy, and wonderfully bright, this yoghurt dipping sauce turns simple veggies into something you genuinely look forward to eating. The Greek yoghurt gives it a lush, velvety base, lifted by lime juice and a whisper of dried mint for a refreshing, almost Mediterranean note. Garlic and onion powders add gentle savoury depth without overpowering the freshness. Paired with crisp cucumber, juicy cherry tomatoes, and crunchy celery, it becomes a light, vibrant snack that feels clean, energising, and effortlessly satisfying.
Ingredients
- 3 cups plain Greek yoghurt
- 2 ½ tsp avocado oil
- 1 tsp garlic powder
- ½ tsp onion powder
- 1 tsp dried mint
- 2 ½ limes (juiced)
- 1 cucumber (sliced)
- 2 cups cherry tomatoes
- 1 bunch celery (cut into bite sized pieces)
- sea salt & black pepper (to taste)
Instructions
- In a medium bowl, add the Greek yoghurt and whisk it with garlic powder, onion powder, dried mint, avocado oil, lime juice, and salt.
- Cover and refrigerate for at least 30 minutes for the flavours to blend, or enjoy it immediately.
- Serve this dip with sliced cucumber, celery, bell pepper, or cherry tomatoes. You can replace these veggies with any other veggies you enjoy.
Notes
Prepare In Advance: Wash and cut up the veggies in advance and store them in a glass container with a lid in the fridge.
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