Bomba & yogurt dip
Cool, tangy, with a gentle chili bite
Ingredients
- 150 g full-fat Greek yoghurt
- 2 tsp Calabrian bomba adjust to taste
- 1 tsp lemon juice
- Zest of ¼ lemon
- 1 small garlic clove finely grated or crushed (optional)
- salt to taste
- drizzle olive oil
Optional
- chopped fresh herbs parsley, mint, or wild garlic
Instructions
- In a small bowl, combine the yoghurt, bomba, lemon juice, zest, and garlic (if using).
- Stir until smooth. Taste and adjust salt and heat by adding more bomba.
- Just before serving, drizzle with olive oil and scatter herbs if using.
Notes
Serve chilled or at room temp alongside arancini or polpette.
Can also be spread onto grilled bread or spooned onto wild herb salads.
Can also be spread onto grilled bread or spooned onto wild herb salads.
Tried this recipe?Let us know how it was!