Thursday, 3 September 2009


I love this Greek dip with roasting trays, fish, potatoes as it's fresh and light and so very tasty.

300ml Greek or ordinary natural yoghurt
1-2 garlic cloves, crushed

freshly ground pepper
sea salt
cucumber, skinned, deseeded and coarsely grated

1. Place the grated cucumber in a sieve to drain of as much of the liquid as possible. Leave for about 15-20 minutes. After that, transfer onto a clean tea towel and squeeze out any remaining liquid.

2. Meanwhile, mix the yoghurt, garlic, pepper and salt and stick in the fridge.

3. Stir the cucumber into the yoghurt and either chill until ready to serve or serve immediately.

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