Ingredients (4 servings):

• Aviko Grip ’n Dip
• 150 g Greek yoghurt (10% fat content)
• 2 mini cucumbers
• 1 clove of garlic
• 2 tsp sriracha (spicy chilli sauce)
• Block grater

Method

Preparation time: 10 minutes

• Finely chop the parsley. Grate or crush the garlic.
• Mix the parsley with the garlic, oregano, wine vinegar and olive oil. Add chili flakes, salt, and pepper to taste.
• Spoon the chimichurri into a bowl.
• Prepare the fries according to the instructions on the packaging and serve with the dip.