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Bomba & yogurt dip

Cool, tangy, with a gentle chili bite
Print Recipe

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.
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