This simple Greek dip makes a good start to a casual meal, served with a selection of crudites.
Recipe courtesy of "The Illustrated Kitchen Bible: 1,000 Family Recipes from Around the World" by Victoria Blashford-Snell, copyright 2008. Used by permission of Dorling Kindersley Limited. All rights reserved.
|salt||1 tbsp red wine vinegar|
|3 garlic cloves, crushed, or more to taste||1 cucumber, peeled and coarsely grated|
|2 tbsp chopped dill or mint||1 1/2 cups Greek yogurt|
|2 tbsp extra virgin olive oil|
Put the cucumber in a bowl, sprinkle with salt, and let stand for 30 minutes.
Rinse the cucumber well to remove the excess salt. A handful at a time, squeeze out the excess liquid, putting the cucumber in a bowl.
Add the yogurt and stir. Add the garlic, mint, olive oil, and vinegar and mix well. Cover with plastic wrap and chill until needed.
The dip can be refrigerated for up to one day; stir before serving.
Leftovers will keep covered in the refrigerator for a day.
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