This simple Greek dip makes a good start to a casual meal, served with a selection of cruditès.
The dip can be refrigerated for up to one day; stir before serving. Good with warmed pita bread and a variety of vegetables, such as carrot, celery, fennel, and pepper slices, for dipping
Preparation Time10 min
Preparation Time - Text10 mins
Total Timeunder 1 hour
Make Ahead RecipeYes
OccasionCocktail Party, game day
Recipe Coursehors d'oeuvre, tapas/small plates
Five Ingredients or LessYes
Taste and Texturecreamy, herby, light, tangy
Type of Dishdipping sauce
- 1 cucumber, peeled and coarsely grated
- 1½ cups Greek yogurt
- 3 garlic cloves, crushed, or more to taste
- 2 tbsp chopped dill or mint
- 2 tbsp extra virgin olive oil
- 1 tbsp red wine vinegar
1. Put the cucumber in a bowl, sprinkle with salt, and let stand for 30 minutes.
Rinse the cucumber well to remove the excess salt. A handful at a time, squeeze out the excess liquid, putting the cucumber in a bowl.
Add the yogurt and stir. Add the garlic, mint, olive oil, and vinegar and mix well. Cover with plastic wrap and chill until needed.
2008 Dorling Kindersley