Number of Servings: 1 Cup
Prep Time: 2
Cook Time: 30 Minutes
INGREDIENTS:
- 1 Cup Greek Yoghurt (thick)
- 3 Clove Garlic (pressed)
- Teaspoons copped, fresh Dill
- 1 Full Cucumber, shredded (seeds and skin included)
- 1 TBSP Fresh Lemon Juice
- 1/4 TSP Salt
DIRECTIONS:
1. Press the shredded cuke in a paper towel to press out excess moisture. Repeat as required
2. Gently mix all ingredients and store in fridge for at least one hour before using
NOTES:
Great as a dips for pita, chips, veggies. I make this when I make the Pork Souvlaki recipe from this site.
TAGS: Dip, Greek, Sauce, Thomson, Vegetarian