Moroccan Yogurt Dip

Recipe by Jewelies
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READY IN: 10mins
SERVES: 6
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Place yoghurt into a muslin-lined sieve over a bowl, cover and refrigerate for 1-2 hours.
  • Do not squeeze but discard liquid for yoghurt.
  • Cut the cucumber in half lengthways.
  • Scoop out and discard the seeds, coarsely grate the flesh.
  • Place into a medium bowl with the yoghurt, and stir through the remaining ingredients.
  • Serve with flat bread, as a dipping sauce for vegetables, or as a side dish.
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