Prep 10 mins
Cook 0 mins
- 1 medium cucumber, peeled and grated
- 1 teaspoon lemon juice
- 1⁄2 teaspoon salt
- 1⁄2 pint yoghurt
- 1 clove minced garlic (or more)
- Drain cucumber in sieve or colander (very important or dip will be watery).
- Combine all ingredients.
- Chill at least an hour to blend falvours.
I was soo going to tweek this recipe. I put my yogurt in a coffee filter to drain while I chopped the garlic. I also chopped some flat leaf parsley .25 cup and added a little lemon zest....mmmm!! mixed it all together and then as I was putting the spoon in the sink to wash it tasted it. TO MY suprize I had used VANILLA YOGURT. NOT RECOMENDED !! Made it again right away with the right stuff... AHHHH! FAnTasTic!!! Just what I needed to go with leftover grilled chiken or just plain pita. Perfect combo of flavors. Thanks for the recipe.
Great dip - so light and refreshing! This is very tasty on salads and sandwiches. It was an easy wonderful recipe. Thank you.
It needed more oompf. More garlic, some fresh dill, dried mint...