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Avocado Yoghurt Dip

Ingredients

• To Make The Dip:
• 1 cup (260g) Dairy Greek Yoghurt
• 1 tablespoon lime zest
• 2 teaspoons lime juice
• 1 avocado, mashed
• 1 tablespoon sweet chilli sauce
• 2 tablespoons chopped coriander
• Sea salt & cracked black pepper to taste

Directions

Place yoghurt, lime zest, lime juice, avocado, sweet chilli sauce and coriander into a medium-sized bowl. Stir to combine. Season with salt and pepper.

Place carrots, capsicum, zucchini and broccoli into a heat-proof bowl. Pour over boiling water and leave for 30 seconds. Drain and plunge into cold water. Drain well.

Arrange blanched vegetables onto a serving plate. Serve with dip.