Roasted Tomato Yoghurt
This is great if you're looking for a quick lunch, all you need is some bread and it's delicious! It's also the perfect thing to serve when you're having friends over and want a quick dip or starter! It doesn't require any cooking and comes together in less than 10 minutes.
Jump to recipeThis is a sponsored post by Isle of Wight Tomatoes - all views and opinions expressed in this post are my personal view. I love this recipe and hope you will too!
What ingredients do you need for this dish (includes possible substitutions)?
Greek yoghurt: use the best quality greek yoghurt you can get/afford here, you'll want a really thick one!
Garlic: I find one garlic clove is enough in this dish, but add as much as you want!
Slow roasted tomatoes (by Isle of Wight Tomatoes): I use these slow roasted tomatoes!
Olives: I like to use a mixture of green and black olives in this recipe.
Capers: bring a nice acidity and saltiness to the dish!
Basil: basil, tomatoes, olives and capers are all a match made in heaven!
What to serve this with?
This is perfect served with some crusty bread or crackers to dip!
Instructions
Mix the greek yoghurt and garlic
In a small bowl, mix together greek yoghurt and crushed garlic.
Assemble the dish
Spoon onto a plate then top with the slow roasted tomatoes, olives, capers and basil. And that’s it!
FAQ
What’s the best way to store this dish?
I'd recommend eating this straight away.
Can this be frozen?
I wouldn't recommend freezing this!
Roasted Tomato Yoghurt
Ingredients
- 350g good quality greek yoghurt
- 1 garlic clove, crushed
- 1 230g jar Isle of Wight slow roasted tomatoes, drained
- 75g olives, roughly chopped
- 2 tbsp capers
- 5g basil leaves
Method
- In a small bowl, mix together greek yoghurt and crushed garlic.
- Spoon onto a plate then top with the slow roasted tomatoes, olives, capers and basil. And that’s it!
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