Summary: A delish greek cucumber dip
Ingredients
- 500g Greek yoghurt
- 1 large cucumber
- 1 tsp salt
- 1 tsp pepper
- 1 large garlic clove, minced
- 2 lemons, juiced
- 100ml olive oil
Instructions
- Line a strainer with a clean chux or muslin, add the yoghurt and leave to sit, over a bowl in the fridge for 1-2hrs.
- Peel the cucumber and cut in half long ways. Use a teaspoon to remove the seeds.
- Finely chop the cucumber and mix together with all the other ingredients.
- Best served 3-12 hrs after making.
- Serve with flat breads or crackers.
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