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Yoghurt Dip with Chilli Oil & Crispy Herbs

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  • Author: Jess Bunn
  • Total Time: < 30 Minutes
  • Yield: 2 - 3 Servings
  • Diet: Vegetarian


Another yoghurt dip with chilli and herbs? Yes indeed – and this dip stands head and shoulders above the rest with the addition of crispy, air-fried herbs and sizzling chilli oil. Yum!



Yoghurt dip

  • 300g thick greek style or strained yoghurt
  • 1 garlic clove
  • 1 lemon, use half of the zest in dip, and 2 Tbsp of the juice
  • Salt and pepper to taste

Chilli oil

  • 1 garlic clove
  • 1/2 Tbsp mild chilli flakes
  • zest of 1/2 lemon (from above)

Crispy herbs

  • 10g basil (small handful)
  • 10g coriander (small handful)
  • 10g fennel tops (small handful)
  • oil
  • salt and pepper


  1. Pick all of the herbs off the stems. Mix together, add in 1/4 tsp oil or spritz with an oil spray. Pop into your air frying basket and spread out with your fingers. Cook at 140 degrees C for 3-6 minutes, until crackly and crunchy.
  2. Zest the lemon, reserving half of the zest for later, and juice (about 2 Tbsp).
  3. Make the yoghurt dip. Mix the garlic and lemon (zest and juice) into the yoghurt, adding salt and pepper to taste.
  4. Make the chilli oil. Add the garlic, mild chilli flakes and the reserved lemon zest into a bowl. Pour over just under 1/4 cup (50ml) light olive oil, heated on the stove, so that the oil sizzles when it hits the ingredients in the bowl.
  5. Spoon the yoghurt onto a plate, swirling the surface with a spoon. Spoon over the chilli oil and scatter over the herb chips.
  6. Serve with flatbreads (you can use the remaining yoghurt from your tub to make yoghurt flatbreads). Enjoy!


You can make this with 30g of any soft herbs of your choice; we recommend basil as it crisps up well and the flavour intensifies deliciously. 

  • Category: Dips & Sauces
  • Cuisine: Mediterranean-inspired


  • Serving Size: 1

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