Grilled shallot dip
200 g, (4 x 50g individuals), cut into triangles
1 clove(s), crushed
99% fat-free plain yoghurt
1¼ cup(s), (300g)
Fresh lemon rind
1 tsp, finely grated
3 x 3 second spray(s)
- Preheat oven to 200°C. Line 2 baking trays with baking paper. Arrange tortilla triangles on prepared trays and lightly spray with oil. Bake for 7-8 minutes or until golden and crisp. Season with salt and pepper.
- Meanwhile, preheat a chargrill or barbecue over medium-high heat. Cook shallots, turning occasionally, for 6-7 minutes or until tender.
- Place shallots, garlic and juice in a small food processor. Process until smooth. Transfer to a medium bowl. Stir in yoghurt until well combined.Sprinkle dip with pepper and rind. Serve with tortilla chips.