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Prep Time: 5 Minutes Cook Time: 0 Minutes |
Ready In: 5 Minutes Servings: 8 |
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A fresh Greek dip, great for topping a salad-filled pita pocket, for dipping crudités or for using as a dressing in a tortilla wrap. Traditionally, this will contain dill, but I exclude this because I don't really like it. Sometimes I add finely shredded mint leaves, which make it even fresher. Ingredients:
170 ml greek yogurt |
2 garlic cloves, minced |
1 small cucumber, deseeded |
1 pinch salt |
Directions:
1. Finely grate the cucumber and use a potato ricer or clean cloth to squeeze out as much liquid as you can.
2. Mix all ingredients together.
3. Refrigerate for 20 minutes to infuse flavours.
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