Recipe by Snowbunny Andorra

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 Nutrition


  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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