Crudites with garlic, yoghurt and goat’s curd dip


The most important consideration when selecting vegetables for your Crudite platter is their freshness. I also find that the smaller varieties have a more intense, concentrated flavour and sweetness so lend themselves to not much else being done to them except for being well cleaned and trimmed so that they are easy to eat.

The many Hybrid varieties of vegetables now available also add a wonderful display of multiple colours. Given we also eat with our eyes this is also very important.

Image credit: Lani Tupu

Crudites with garlic, yoghurt and goat’s curd dip

Servings 6


  • 1 Blender
  • 1 Sieve
  • 1 piece of muslin cloth



  • 1.2 Kgs Assorted selection of vegetables Hybrid carrots and baby beetroots, celery hearts with their delightful little leaves. Whole Breakfast radishes when in season or the larger ones cut into quarters. Baby and cucumbers are just some of my favourites.

Garlic, yoghurt and goats curd dip

  • 300 gms hung yoghurt The day before, place 500gms of good thick yoghurt in a sieve lined with fine muslin cloth. Place over a container and leave in the fridge to drain overnight.

  • 150 gms goats curd
  • 1 clove garlic peeled and crushed to a paste with a pinch of salt
  • 90 mls extra virgin olive oil
  • 1 squeeze lemon juice
  • dusting sweet paprika
  • drizzle extra virgin olive oil


Crudite Vegetables

  • Trim and wash your vegetables well. You can leave stalks on as these are useful to pick up the vegetables.
  • If they are young and fresh the skins can also be left on as long as they have been scrubbed well to remove an traces of dirt.
  • Wrap the washed vegetables in a clean dry detail to dry off slighlty.

Garlic, yoghurt and goats curd dip

  • Combine the yoghurt, goats curd and garlic in a blender. With the motor still running add the olive oil as you would for mayonnaise in a slow thin stream.
  • Season with more salt and pepper as desired.
  • Transfer the dip to a shallow plate and flatten with the back of a spoon.
  • Dust with sweet paprika and drizzle with extra virgin olive oil.
Course: Snack
Season: Spring
Category: Vegetables

Please let me know how it turned out ! Leave a comment below and tag @birdcowfish on Instagram and hashtag it #goodsimpledelicious.

Alex Herbert © Copyright 2021. All rights reserved.