Spicy Fermented Dipping Sauce

Gluten, Dairy, Egg, Nut and Sugar Free

This is a great sauce to add to any meat or fish meal or to use as a savoury dip with some vegetable sticks as a snack.

INGREDIENTS:

• 150g Yoghurt (I use homemade coconut yoghurt as we are dairy free)
• 5g Extra Virgin Olive Oil
• 1/3 tsp Garlic Powder
• 1 tsp Ground Cumin
• 1 tsp Apple Cidar Vinegar
• 1/4 tsp Himalayan Salt

METHOD:

1. Mix together and store in an airtight jar and your done!!

NOTES:

• Depending on the yoghurt you use, this sauce will keep in the fridge for as long as your yoghurt is ok. My homemade yoghurt lasts for three months.
• You can use any plain yoghurt of your choice.
• Check the labels on your spices as many brands contain unnecessary additives and filers.