Seaweed Skyr Dip Recipe

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In Iceland, skyr is a fermented and strained yogurt that is high in protein and extremely low in fat and is used in many dishes. Seaweed is also an ingredient local to Iceland and thought to be one of the reasons why Icelandic lamb is so tasty, as sheep in Iceland eat seaweed as part of their diet. We have combined these two very Icelandic ingredients to make a simple dip for raw vegetables or crackers.

Makes about 1 Cup (500g)


  • generous 3/4 cup (200 g) skyr yogurt (or plain yogurt)
  • 1 tbsp nori sprinkle
  • juice of 1/2 lemon
  • 1/2 cucumber, diced
  • small handful of mint leaves, finely chopped
  • sea salt and black pepper
  • raw vegetable sticks or crackers, to serve


  1. Mix all the dip ingredients together, then taste and adjust the seasoning, if needed.
  2. Chill until needed (it will keep in the refrigerator for up to 3 days) and serve with a selection of fresh vegetables or crackers.

Also from The Seaweed Cookbook:

Seaside societies have included seaweed in their diets for millennia. Today we are rediscovering what they have long known: seaweed provides a nutritional punch, a powerful mix of iodine, iron, vitamin C, antioxidants, fiber, vitamin K, vitamin B12; minerals, fiber and protein. It is linked to lower rates of cardiovascular disease, Type 2 diabetes and obesity and it is believed to help in the prevention and treatment of cancer. The Seaweed Cookbook covers all aspects of seaweed. It is for those who would like to incorporate this powerful food into their diet and it is for those who already enjoy it and want to discover new recipes. The book explains the benefits of eating seaweed, where to buy it, how to collect it (if you’re lucky enough to live seaside), and how to dry, store, soak and handle it as an ingredient. Most importantly, there are 50 easy and delicious recipes.

Reprinted from The Seaweed Cookbook: Discover the Health Benefits and Uses of Seaweed, with 50 Delicious Recipes by Nicole Pisani and Kate Adams, published by Firefly Books, 2018.

Inspiration for edible alchemy.