
Ingredients
1/2 a large cucumber, unpeeled
1 1/2 C plain full-fat Greek yogurt
2 large garlic cloves, minced
2 Tbsp extra virgin olive oil
1 Tbsp white vinegar
1 Tbsp minced fresh dill
1/2 tsp salt
METHOD
- Grate the cucumber.
- Drain through a fine mesh sieve and ideally leave it overnight in the fridge.
- Mix the yogurt, garlic, oil, vinegar, and salt in a large bowl. Cover and refrigerate overnight.
- Add the grated cucumber and fresh dill to the yogurt mixture and stir well to combine.
- Serve chilled with pita bread for dipping.
A classic greek appetizer that is refreshing and tangy, and perfect with some fresh warm bread. Try it also as a dip with vege sticks.
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