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


  • 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


  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