Ingredients
- 1 cup Greek yogurt
- 1 ML green:ANGEL
- 1 teaspoon horseradish paste
- 1 tablespoon fresh mint, chopped
- A pinch of salt and pepper to taste
Here's how it's done:
- Put all ingredients in a bowl and mix well.
- Leave the dip in the fridge for at least 30 minutes to allow the flavours to develop properly.
- Serve with vegetable sticks, crackers or as a side dish.