Dill Dip Using Epigamia Natural Greek Yogurt
Dill Dip is a simple condiment to assemble and tastes excellent when served along with tortilla chips, potato chips, pita bread or crusty bread. For healthy options serve this dip with carrots sticks, capsicum strips and cucumber.
I've been using epigamia greek yogurt on a regular basis. This greek yogurt is prepared with 100% cows milk and culture. Once the yogurt is set its strained thrice to remove excess whey water, the end product is a thick and creamy yogurt, Greek yogurt helps in easy digestion and is packed with high calcium and protein, there is no preservatives or added flavors in this yogurt. 1 tub of epigamia yogurt is equal to 1 1/2 eggs or 2 cups cooked dhal.
One can enjoy mulberry, green apple, mango, strawberry, blueberry, honey banana, and vanilla flavor snack packs from epigamia. All these flavors are natural fruit based with very less amount of sugar added. I'm using natural greek yogurt/plain yogurt for this recipe.
2 Tubs Epigamia Natural Yogurt
2 Tbsp Fresh and Finly Chopped Dill Leaves
2 Tbsp Fresh and Finley Chopped Spring Onion Greens (Optional)
1/4 Tsp Pepper powder
1/4 Tsp Chilly Powder
3 Cloves Garlic Crushed
4 Tbsp Mayo
2 Tbsp Olive Oil
Salt as per taste.
Use a tupper-ware box or a glass container which can be stored in the fridge for this recipe.
Pour the 2 tubs of yogurt in the tupperware box.
Add mayo and dill leaves.
Add pepper powder and crushed garlic.
Mix all the ingredients add salt as per taste cover and refrigerate for 6 hours.
Once the dip is infused with all the flavors serve the dip in a serving dish, pour olive oil and sprinkle chilly powder serve right away with chips...Enjoy 😀
Different Chutneys, dips and pickles dates back to 500 BC which originated in India. These were not only condiments but also one way of preserving many ingredients. It is also said that the Romans and British adapted these food techniques and started exporting various fruits and vegetables in this manner.