Ginger Mango Yogurt Dip

• 250 g Greek yogurt — Plain nonfat Greek yogurt
• 100 g mango — Fresh mango
• 10 g peanut butter — Natural peanut butter
• 4 g ginger, finely grated — Raw ginger root
• 10 g lime — Fresh lime juice
• 100 g cucumber, cut into batons — Cucumber with peel

Method

1. 1Blend the dipProcess the measured Greek yogurt, mango, peanut butter, ginger and lime for 60 seconds.1 minLook for: The mixture is evenly processed and ready for the next action.Safety: Unplug the processor before scraping and declare listed allergens.
2. 2Scrape the bowlScrape the bowl, then process for 30 seconds more.30 secLook for: The dip is thick, mostly smooth, and evenly seasoned with no concentrated paste pockets.
3. 3Prepare the cucumberWash the cucumber, checking that every piece is clean and evenly prepared.Look for: The ingredients are fully prepared and ready for the next action.
4. 4Cut it into sturdy batonsCut it into sturdy batons, and blot every baton dry.1 min 30 secLook for: Crisp, dry surfaces make the cucumber sturdy enough to scoop.Safety: Use a stable cutting board and wash the cucumber.
5. 5Portion and serveSpoon all the Greek yogurt, mango, peanut butter, ginger and lime dip into one cup.Look for: The portion and serve stage is complete and ready for the next action.
6. 6Arrange every piece of cucumber beside itArrange every piece of cucumber beside it without submerging it.45 secLook for: The dip holds a soft peak, and crisp texture remains in the cucumber.Safety: Keep chilled and refrigerate within 2 hours.