This is a #LCHF Low Carb High Fat Recipe for Sweet Minty Kashmiri Yoghurt Dip – this is the kind of minty / spicy sauce / dip you get served in Indian Restaurants. It’s VERY addictive, and can be served with anything you like – in the LCHF vein, this would of course, be salad, or maybe bacon? 😉
The quantity here makes two portions – the yoghurt tub is 170g. This is a very simple yet effective recipe, and would be very easy to scale up, if needed.
- 1 170g pot of Greek style Yoghurt (I use Fage brand)
- 1 tsp Patak’s Kashmiri Masala Paste
- 1 heaped tsp Dried Mint (Or fresh if you have available)
- 1 level tsp Splenda
Simply mix everything together until well blended.
With this recipe there are a couple of adjustments you can make. For example, if you wanted this more of a pouring sauce, not a dip, add cream or milk. The flavour can be balanced out by varying the amount of Kashmiri Masala Paste etc…
Why is this LCHF? It’s not, and it is… It’s not as there isn’t going to be that much fat in this recipe, unless you add cream etc; however it does fit in with an LCHF diet in that the portion should contain around 4g carbs (Even when I’m down to 15g carbs a day, this would fit into my diet). I have an as yet untested theory that you could substitute the yoghurt for full fat mayo, however I think you’d have to increase the other ingredients as the mayo would mask the stronger flavours a little more…
Be careful when you buy the yoghurt though, various brands can have a lot more added sugar than others, Fage is very good, which is why it’s the only one I use.
Details for the ingredients below: