Coconut, tomato and herb dip recipe

Made with delicious natural coconut milk yoghurt, this coconut, sun-dried tomato, garlic and herb dip recipe is so simple to make – and, with its fresh flavours, it’s the perfect dish for eating al fresco or serving for a girls’ night in. Serve with crudités, flatbreads or warm, toasted pitta. Scooping up with your fingers is also permitted.

Ingredients

(serves 4)

2 x 250g tubs natural CO YO coconut milk yogurt

2-3 finely chopped sun-dried tomatoes

2tbsp olive oil

Black pepper and sea salt to taste

1 crushed garlic clove

Pumpkin seeds to decorate (optional)

Method

Swirl the finely chopped sun-dried tomatoes, garlic and olive oil into the yoghurt.  Sprinkle with herbs and seeds (if desired) and serve.

Recipe courtesy of coyo.co.uk