Chive Dip with Onion Bhaji and Spinach Pakoras

Cook Time 15 minutes

Servings 6 to share

Ingredients

400g Greek-style yoghurt

200g cream cheese, brought to room temperature.

1 bunch of chives, reserving 1 tbsp for garnish, finely chopped 

1 clove garlic, minced

Splash of apple cider vinegar

Pinch of sugar

Pinch of salt 

Onion bhaji, to serve

Spinach pakoras, to serve

Method

Start by straining the yoghurt to thicken slightly. Rest a sieve over a bowl and line with a muslin cloth, a chux wipe or even paper towel. Pour in the yoghurt, season with salt and gently stir through. Bring all the sides of the cloth up and twist together. Then tie with kitchen string or a rubber band. Allow to strain for 1-2 hours. Discard the liquid at the bottom of the bowl.

Note: this step is optional for a thicker dip, otherwise no need to strain and it is just as delicious.

Place the cream cheese in a bowl and mix well to soften. Now add the strained yoghurt, along with chives, garlic, vinegar, salt, and sugar. Fold through. 

Spread into a bowl and garnish with more chives. Serve with any cracker or even better freshly baked onion bhaji and spinach pakoras.