Mint & Cumin Dip

sorry guys but if you don't do dairy, look away now

sorry guys but if you don’t do dairy, look away now

A good dip recipe is a useful thing in any cook’s repertoire.

Who knows when you might have to whip up some chicken nuggets, falafel, drumsticks, wings or burgers? (all of which, incidentally, would be amazing with this sauce).

these are sweet potato fritters (recipe coming Friday!)

these are sweet potato fritters (recipe coming Friday!)

If you’re not already making your own mayo then get away from the computer and go whip up a batch immediately. Despite what you may have heard, it’s entirely possible without the aid of fancy kitchen gadgets.

I make a batch every weekend with nothing but a whisk, a bowl and my trusty arm muscles.

It’s a workout and a delicious condiment.

Mint & Cumin Dip (makes about 1 cup)

  • 2 tbsps mayo
  • 2 tbsps sour cream
  • 2 tsps dried mint
  • 1 tsp lemon zest
  • 1 tsp ground cumin
  1. Whisk all the above together and chill before serving.

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8 thoughts on “Mint & Cumin Dip

  1. I’m making an “ew” face. tell me what this tastes like? because in my head, mint goes with things like chocolate and ice cream. and cumin goes on roasted cauliflower and in chili.

    i can’t reconcile this idea. is it magical on the fritters?

    • It is kinda magical. I know what you mean about the ‘ew’ factor but honestly, the mint doesn’t overpower it (it probably would if you used fresh mint though), it just gives it a bit of a ‘zing’. Also, on a side note, mint ice cream is the BEST ice cream flavour.

      • I KNOW. Do you have a favorite recipe for mint ice cream? I just tried DIY chocolate mint ice cream this week… the recipe called for heavy cream + milk, but I only had whole milk and half&half, so I went with that instead… and it’s the tiniest bit “icy” vs totally creamy, so I’m guessing it matters.

        I tried making ice cream once before, with coconut milk, but I used the whole can? and that was definitely icy. I’m guessing from the coconut water that had separated out.

      • I have (so far) resisted the temptation to buy an ice-cream maker. It’s been tough but I’m staying strong on the grounds that ice cream is not a food group and if I could make it myself, I’d probably eat it breakfast, lunch n’ dinner. Having said that, I have experimented with ice-cream type desserts (ie put stuff in the freezer and stirred it occasionally). If I want mint, I usually go hard on the cream and add a few drops of peppermint oil/extract. Looks like there’s a lot of great dairy-free options out there though. this one is intriguing (it contains spinach!), this looks like a great almond milk version and I want this in my belly right now. Let me know how you get on!

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