Enjoy your chips with this chilli and lime yoghurt dip recipe by Finest Kind.

Ingredients

• 400ml Greek yoghurt ( if your homemade yoghurt is not thick enough, strain it through cheesecloth for a day or two before use)
• 2 limes, juiced or grated lemon rind
• 5ml (1 tbsp) ground paprika
• 1 (tbsp)  Finest Kind Chilli pepper.
• 5ml (1 tbsp) caster sugar

Method

1. Combine all the ingredients together and season with salt and pepper.
2. Serve immediately although it can keep in the fridge for 3 days.

Original recipe from www.greedygourmet.com