Recipe: Two dips with CO YO
As promised, here’s a recipe featuring the wonderful coconut yoghurt CO YO. Serve with cucumber slices, on top of salad greens, or however you prefer.
Trout and tuna dips
Yield: about 1 cup each
Yield: about 1 cup each
Ingredients
Trout & beetroot dip
- 100g beetroot
- 100g smoked trout fillet
- 4 tablespoons natural CO YO
- 1 gherkin, chopped
- 1 tablespoon gherkin liquid
- 1 tablespoon minced dill
Curried tuna dip
- 185g can tuna in springwater
- 8 tablespoons natural CO YO
- 2 gherkins, chopped
- 1 teaspoon curry powder
- 1/2 tablespoon Dijon mustard
Directions
Trout & beetroot dip
- Cut beetroot in chunks and steam until soft (20-30 minutes).
- Mash beetroot and trout with a fork, add the rest of the ingredients and mix well.
Curried tuna dip
- Drain tuna and mash with a fork, add the rest of the ingredients and mix well.
One Comment
Amanda @ Gourmanda
Beetroot always makes such fantastic dips. I think I could almost just spread it on toast and eat it as is!