Two dips with CO YO
Blog,  Dairy-free,  Gluten-free,  Light meal,  Recipes

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.

Two dips with CO YO

Two dips with CO YO

Prep Time 10 minutes
Cook Time 30 minutes
Course Appetizer
Cuisine Modern Australian

Ingredients
  

Trout & beetroot dip

  • 100 g beetroot
  • 100 g smoked trout fillet
  • 4 tbsp natural CO YO
  • 1 gherkin chopped
  • 1 tbsp gherkin liquid
  • 1 tbsp minced dill

Curried tuna dip

  • 1 185g can tuna in springwater
  • 8 tbsp natural CO YO
  • 2 gherkins chopped
  • 1 tsp curry powder
  • 1/2 tbsp Dijon mustard

Instructions
 

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.
Keyword appetizer, coconut yoghurt, dairy free, dip, gluten free

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