caramelised leek, yogurt and herb dip

  • 2 leeks, trimmed and chopped
  • 2 tablespoons water
  • 1 tablespoon extra virgin olive oil
  • 1 tablespoon finely chopped dill
  • 2 tablespoons finely chopped parsley
  • 1 teaspoon lemon rind
  • 1¼ cup (310g) Farmers Union Greek Style Natural yogurt
  • sea salt and cracked black pepper
  1. Heat a frying pan over medium heat.
  2. Add the leek, water and oil. Cover with a tight-fitting lid and cook for 15–20 minutes or until softened, stirring occasionally. Remove the lid and cook stirring occasionally, for 4–5 minutes or until caramelised. Allow to cool completely.
  3. Add the dill, parsley, lemon rind, yogurt, salt and pepper to the caramelised leeks and mix to combine.
  4. Serve with seeded yogurt crackers. Serves 4

COOK’S TIIP
This recipe can be made up to 1–2 days before serving.

Photography: William Meppem

FOR THE SEEDED YOGURT CRACKERS ALSO FEATURED CLICK HERE
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