250g plain greek yogurt
150ml GREEN JALAPENO CHILLI SAUCE
1 fresh green chilli, minced (optional)
¼ cup chopped fresh coriander
Mix yogurt and chilli sauce together. Add salt to taste and stir in chilli, if you like it hot. Sprinkle with coriander.
Dip will keep well in the refrigerator in a covered container for several days.
Substitute HEAVENLY HABANERO CHILLI SAUCE
Serve as a dip with raw vegetables and soy, veggie or chickpea chips. Also good as a dip for meat, poultry, seafood or vegetable skewers. Use as a sauce for baked potatoes and steamed vegetables. For a raita to serve with curries, add chopped vegetables such as red onion, cucumber and tomato. Serve as a dressing for pita pocket sandwiches or as a dressing for potato salad with sliced green onions and chopped coriander or parsley.