Cucumber & Yoghurt Minted Dip
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| Serves | 6 |
| Prep time | 15 minutes |
| Dietary | Vegetarian |
| Meal type | Appetizer, Condiment, Side Dish, Starter |
| Misc | Child Friendly, Pre-preparable, Serve Cold |
| Occasion | Barbecue, Casual Party |
| Region | Greek |
| By author | Karen S Burns-Booth |
A cool and minty dip that is perfect with all grilled meats as well as for crudités.
Ingredients
- 300mls natural yoghurt, thick Greek yoghurt is best
- ½ cucumber, grated
- 2 cloves garlic, peeled and minced
- ½ teaspoon ground cumin
- Large bunch of fresh mint, leaves finely chopped (some leaves reserved for garnish)
- Salt to taste
Note
A cool and minty dip that is perfect with all grilled meats as well as for crudités.
Directions
| Step 1 | Put the grated cucumber into a sieve and sprinkle a little salt over it, leave for 30 minutes and then rinse if well before squeezing the cucumber in a tea towel to extract as much moisture as possible. |
| Step 2 | Put the yoghurt in a serving bowl and add the grated cucumber and all of the other ingredients; mix well and season to taste with salt. Chill for at least 30 minutes before serving. |
