Spiced Dill Yoghurt Dip

To me, summer is all about taste. You can’t beat the beautiful tastes of New Zealand-grown fresh produce, washed down with your favourite drink and some friends to share it with.¬†This simple dip is perfect with raw veg – simply wash and cut your favourites and go ahead!

Spiced Dill Yoghurt Dip

Ready in 10 minutes. Serves 4 as a canape accompaniment.


  • 1 tablespoon mayonnaise
  • 3 tablespooons natural Greek yoghurt
  • 2 heaped tablespoons of freshly-cut dill fronds (slightly less if using dried)
  • 3 gherkins, roughly cut into 0.5cm cubes
  • Juice of 1/2 lemon
  • Pinch chilli flakes
  • Salt & pepper, to taste


Place all ingredients in a bowl and stir well. Season to taste, adding a bit more chilli if you like it spicy.

Refrigerate for 10 minutes to allow the flavours to blend, and serve with fresh seasonal New Zealand vegetables.