Dip
- 1 English cucumber
- ½ tsp sea salt
- 2 cups plain yogurt (ideally 10% milk fat)
- 2 garlic cloves, finely crushed
- 2 tbsp Golden Olive Eleni® organic extra virgin olive oil
- 1 tbsp white vinegar
- Sea salt, to taste
- 1. Grate the cucumber into a mixing bowl and mix in the salt.
- 2. Place grated cucumber on a piece of cheesecloth stretched over a bowl and refrigerate overnight (or for at least 3–4 hours).
- 3. Place the yogurt onto a piece of cheesecloth stretched over a bowl and, as with the cucumber, allow it to drain for several hours or overnight.
- 4. Combine the strained yogurt and cucumber in a bowl, and add the garlic, olive oil, and vinegar. Blend well. Add more salt if needed. Refrigerate until ready to serve.
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