This mint yoghurt dip can be a lovely addition for our dolmas and sarmas.
- 250 gr yoghurt
- 1 tbsp olive oil
- 1/2 tsp dried mint
- 2 tbsp lemon juice
Place all the ingredients for the sauce in a bowl. Mix to combine and keep in the fridge until ready to serve.
The sauce can be kept in the fridge for up to 3 days.