This creamy cool yogurt – cucumber dip is traditionally made with goat's milk yogurt. Tiny speckles of green cucumber showing through white yogurt is a feast for the eyes as well as the taste buds. Whip up some tzatziki and you‘ll thank us later!
1 big cucumber; peeled
11/2 cup of plain Greek yogurt
2 tablespoons garlic infused olive oil (or 2 garlic cloves; minced)
1 tablespoon white vinegar
½ teaspoon salt
A sprig of fresh dill
Grate the cucumber and drain it through a cheese cloth or mesh sieve. Refrigerate overnight.
Add the yogurt, olive oil, garlic, salt and vinegar in a bowl. Mix well and refrigerate overnight.
Next day, add the grated cucumber to yogurt mix and blend well.
Garnish with the dill sprig and serve chilled.
Pairs well with grilled meat dishes, as a dip with pita bread, or as a condiment for souvlaki.
Tip: Add the dill just before serving, or else its flavor will become very strong.