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.


  • 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


  1. Mix it all up, top with parsley and leave in the fridge for a few hours to chill and let flavour develop.
  2. Serve with crunchy organic carrots and celery.

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