Refreshing and zingy, this dip is a fabulous dairy-free option for taking to parties or stashed in the fridge for a yummy quick snack with carrot and celery sticks.
Ingredients:
- Juice from one lemon
- 1 cucumber deseeded and diced
- 1 jar of Raglan Coconut Yoghurt
- Small handful of chopped fresh parsley and chives
- Pinch of salt and pepper
Method:
- Mix it all up, top with parsley and leave in the fridge for a few hours to chill and let flavour develop.
- Serve with crunchy organic carrots and celery.
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