Five delicious dips

Simple tahini labneh

Ingredients
500g De Winkel Plain Unsweetened Yoghurt
2 tablespoons tahini paste
2 tablespoons olive oil
Pinch of salt

Method
1. Take a strainer and line it with some blue cloth or a clean fabric cloth, place on top of a bowl or pot.
2. Pour the yoghurt into the cloth and leave to hang in the fridge for 1 hour
3. Once thickened, use excess water as a healthy drink to add to your smoothie then mix in the rest of the ingredients until smooth

Matcha green tea and kaffir lime yoghurt 

Ingredients
500mL De Winkel Plain Unsweetened Yoghurt
2 tablespoons matcha green tea powder
Zest and juice from 1lime
Black sesame seeds (garnish)
1 teaspoon honey

Method
1. Take a strainer and line it with some blue cloth or a clean fabric cloth, place on top of a bowl or pot.
2. Pour the yoghurt into the cloth and leave to hang in the fridge for 1 hour
3. Mix in the rest of the ingredients well until smooth
4. Garnish with black sesame seeds

Charred green onion, lemon and garlic dip 

Ingredients
500mL De Winkel Plain Unsweetened Yoghurt
1 bunch spring onions, trimmed
1 lemon zest and juiced
1 teaspoon garlic paste
1 teaspoon olive oil
Cracked pepper
Pinch of salt

Method
1. Take a strainer and line it with some blue cloth or a clean fabric cloth, place on top of a bowl or pot
2. Pour the yoghurt into the cloth and leave to hang in the fridge for 1 hour
3. In a hot pan with no oil, cook the spring onions until almost fully black, leave to cool and chop finely
4. Mix everything together for a trendy take on a Kiwi favourite dip

Lemon curd and sesame labneh

Ingredients
500mL De Winkel Plain Unsweetened Yoghurt
1 tablespoon tahini paste
2 tablespoons lemon curd
1 teaspoon sesame oil
Pinch of salt

Method
1. Take a strainer and line it with some blue cloth or a clean fabric cloth, place on top of a bowl or pot
2. Pour the yoghurt into the cloth and leave to hang in the fridge for 1 hour
3. Add everything together and mix until smooth

Roast fig, tarragon and black truffle yoghurt

Ingredients
500mL De Winkel Plain Unsweetened Yoghurt
150g fresh figs
1 teaspoon black truffle paste
Small handful chopped terragon
Pinch salt
Teaspoon olive oil
Cracked pepper
1 tablespoon brown sugar