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🍽️ Fresh Yoghurt Garlic Dip with Tomato and Mint

380 kcal · 30 min · 4 servings

Ingredients

• 1 small tomato
• 1 sprig mint
• 150 g yogurt (1.5% fat)
• 2 small garlic cloves
• salt
• pepper
• 10 g yogurt butter (2 tsp)
• 2 tbsp classic vegetable broth
• 0.5 tsp paprika powder (mild sweet)
• 175 g small pasta (e.g. Orecchiette)

Instructions

1. 1. Wash the tomato thoroughly and pat it dry with a kitchen towel.
2. 2. Cut out the hard stem area of the tomato in a wedge shape.
3. 3. Halve the tomato and remove the inner pulp containing the seeds.
4. 4. Cut the remaining tomato flesh into small, even cubes.
5. 5. Wash the mint and dry it using a salad spinner or a kitchen towel.
6. 6. Carefully pluck the mint leaves from the stems.
7. 7. Finely chop the mint leaves.
8. 8. Place the yoghurt into a separate bowl.
9. 9. Whisk the yoghurt with a wire whisk until it is creamy and smooth.
10. 10. Peel the garlic clove and remove the skin.
11. 11. Press the garlic through a garlic press directly into the yoghurt.
12. 12. Stir the prepared tomato cubes into the yoghurt.
13. 13. Gently fold the chopped mint into the sauce.
14. 14. Season the mixture to taste with salt and pepper.
15. 15. Melt the butter in a small frying pan over medium heat.
16. 16. Stir the broth and paprika powder into the melting butter.
17. 17. Pour the hot butter-broth mixture directly over the finished garlic sauce.

Nutrition per serving

• kcal: 380
• Protein: 14 g · Fett/Fat: 5 g · Carbs: 66 g