A delicious and creamy yogurt-based dip to serve up with your favourite veggies and crackers.
4 lemons (preferably organic), scrubbed with warm water and washed of any wax
2 tablespoons granulated sugar
1 tablespoon kosher salt
1 head of garlic
1 tablespoon extra-virgin olive oil
1/2 teaspoon kosher salt
1/2 teaspoon cracked black pepper
1 tablespoon apple cider vinegar
Zest and juice of 1 lemon
1 teaspoon kosher salt
1 jalapeño, roughly chopped (seeds removed for less heat)
1/2 bunch flat-leaf parsley, roughly chopped
1/2 bunch cilantro, roughly chopped
1/3 cup packed mint leaves
1/2 cup extra-virgin olive oil
1 1/2 cups Greek yogurt
1-2 tablespoons quick preserved lemons
Roughly mince the lemons, discard the seeds, and add the minced lemons to a large mason jar, ensuring as much lemon juice is added to the jar as possible.
Add the sugar and salt and mix well. Cover, and let sit at room temperature for 24 hours.
Give the jar a good shake every so often so that the lemon pieces get a chance to mingle. These preserved lemons will keep covered in the fridge for up to two and a half weeks.
Preheat the oven to 350° F.
To roast the garlic, cut the top off the head of the garlic, expose the tips of the cloves, and place the bulb on a piece of foil.
Coat the garlic with olive oil and season with salt and pepper. Wrap it tightly into a package and place it on a baking sheet. Roast for 40 minutes. Remove from the oven and set aside.
For the herbs, add everything to a food processor and blitz for 30 seconds or until combined and smooth.
To assemble the dip add the yogurt and preserved lemons to a mixing bowl and combine.
Remove the roasted garlic from the foil, squeeze the cloves into a small mixing bowl, and mash until smooth. Add this to the yogurt and give it a good mix. Transfer the dip into a serving bowl and fold in the herb and oil mixture, ensuring you don’t thoroughly mix the dip - a few ripples of blitzed herbs and oil is what you are looking for. Serve with fresh crudity, seedy crackers, and sourdough. Enjoy!