A classic Greek dip made with thick strained yogurt, freshly grated cucumber, garlic, olive oil, and lemon juice. Excellent paired with grilled meats, warm pita bread, or crisp fresh vegetables.
4 Portions · 330 g
All nutrition figures are average values calculated from the databases named above, not laboratory measurements. Variety, origin, cut, storage, preparation and the quantities actually used all cause deviations; automatically matched ingredients can add further inaccuracy. We accept no liability for the accuracy or completeness of these figures. They do not constitute medical or nutritional advice. The information on the packaging of the products you use takes precedence; in case of allergies, intolerances, illness, pregnancy or a special diet, consult a suitably qualified professional.
4
Peel 0.5 cucumber using a vegetable peeler.
Coarsely grate the peeled cucumber onto a cutting board using a box grater.
Toss the grated cucumber with 1 pinch of salt and let it rest for 10 minutes to draw out excess moisture.
Wrap the salted grated cucumber in paper towels and squeeze firmly to extract as much liquid as possible.
Place the squeezed cucumber into a clean mixing bowl.
Add 200 g Greek yogurt to the bowl with the prepared cucumber.
Crush 2 garlic cloves through a garlic press directly into the bowl.
Add the remaining 0.25 tsp salt to the bowl.
Grind in 0.25 tsp black pepper.
Pour in 1 tbsp olive oil.
Squeeze the juice from 0.5 lemon into the mixture.
Stir until completely combined and smooth.
Cover and chill in the refrigerator for at least 30 minutes to allow the flavors to meld before scooping into a serving bowl.
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