Recipe: Two dips with CO YO

As promised, here’s a recipe featuring the wonderful coconut yoghurt CO YO. Serve with cucumber slices, on top of salad greens, or however you prefer.

Trout and tuna dips
Yield: about 1 cup each

Trout and tuna dips with CO YO

Ingredients

Trout & beetroot dip

  • 100g beetroot
  • 100g smoked trout fillet
  • 4 tablespoons natural CO YO
  • 1 gherkin, chopped
  • 1 tablespoon gherkin liquid
  • 1 tablespoon minced dill

Curried tuna dip

  • 185g can tuna in springwater
  • 8 tablespoons natural CO YO
  • 2 gherkins, chopped
  • 1 teaspoon curry powder
  • 1/2 tablespoon Dijon mustard

Directions

Trout & beetroot dip

  1. Cut beetroot in chunks and steam until soft (20-30 minutes).
  2. Mash beetroot and trout with a fork, add the rest of the ingredients and mix well.

Curried tuna dip

  1. Drain tuna and mash with a fork, add the rest of the ingredients and mix well.

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