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Ingredients:

• 1 large Lebanese cucumber
• 3 cloves garlic
• Juice 1/2 lemon
• Cup good Greek yoghurt
• Olive Oil ( or cold pressed safflower oil )
• 1 Tsp dried mint.
• Salt and pepper

Method:

Peel, cut in half and de-seed the cucumber. Sprinkle with salt and allow to sit for 20 mins. Rinse, grate coarsely and let stand in a colander. Cut garlic finely, and mash with good pinch of salt and put in a bowl.
Squeeze excess liquid from cucumber, add to garlic mixture. Add yoghurt, lemon juice,mint and pepper to taste. Drizzle a little oil on top and mix through gently.

Extra Info:

This dip is wonderful with any grilled meat, particularly with chicken. Or serve as a snack plate with Dolmades that have a squeeze of lemon over them to reduce the oiliness.

Health Overview:

Gluten Free: Yes
Added Sugar: Yes
Vegetarian: Yes
Vegan: No
Lactose Free: No