This low FODMAP dip is great served with the spicy chicken skewers or as an accompaniment to a curry. You can also replace the coriander with mint for a slightly slightly different flavour that goes well with tapas dishes. Note that if you are limiting lactose on the low FODMAP diet then yoghurt is restricted to 2 tablespoons. This recipe has 2 tablespoons of yoghurt to serve 2 as a dip, if you wanted to have a larger quantity then try a using lactose free natural yoghurt and have as much as you like.
Yoghurt and Cucumber Dip
Author: Louisa Reid
Recipe type: Low FODMAP
Serves: 2
A lovely light and refreshing dip to serve alongside spicy chicken skewers or as an accompaniment to a curry.
Ingredients
- ¼ large cucumber peeled
- 2 tablespoons natural yoghurt
- A squeeze of lemon juice
- 1 tbsp chopped fresh coriander
- Salt and pepper to season
- 1 Tsp garlic flavoured olive oil
Instructions
- Grate the cucumber into a small bowl.
- Give the grated cucumber a wee squeeze and drain off the excess liquid.
- Add the yoghurt, lemon juice, coriander, salt and pepper and mix together.
- Finally drizzle a teaspoon of garlic flavoured olive oil on the top
- As mentioned above you can use mint instead of coriander or alternatively for a spicy flavour add a sprinkling of garam masala.