The classic Greek yogourt dip flavoured with garlic, cucumber and herbs.
Course: Appetizer, meze
Keyword: dip, garlic,
Author: Mia Kouppa
1 ½cups(375 mL) drained yogourt, plain or unflavoured(you should start off with 2- 2½ cups (500-625 mL) of undrained yogourt)
1cupgrated cucumber, peeled and seeded
1 - 1½tbspfinely minced garlic
1tbsp(15 mL) Greek olive oil
2tbsp(30 mL) white wine vinegar
1tbspfinely chopped dillSee notes
Drain your yogourt for at least 12 hours or overnight. To do this, you can wrap your yogourt in cheesecloth, which you then suspend over a bowl by hanging it from something like a wooden spoon (which lays across the rim of your bowl). Alternatively, if you don’t have cheesecloth, you can line a fine sieve with a coffee filter, set that over a bowl, and drain your yogourt. Keep yogourt in the refrigerator while it drains.
1 ½ cups (375 mL) drained yogourt, plain or unflavoured
Sprinkle salt over your grated cucumber and drain it for several hours or overnight, using the same method as the yogourt. Keep cucumber in the refrigerator while it drains.
1 teaspoon salt, 1 cup grated cucumber, peeled and seeded
Place 1 1/2 cups (375 ml) of drained yogourt into a large mixing bowl. Squeeze out any excess water from your cucumber and add that to the yogourt. Add the rest of the ingredients. Mix well. Serve with anything and everything.