To share
Yoghurt and Cucumber Dip
With lively notes of lemon and a spicy kick of garlic, the whole house will be dipping n’ dancing with What Willy Cook’s Yoghurt and Cucumber dip. The creamy base is easy on the palette, and with minimal ingredients, you’ll be out of the kitchen in a jiffy.
Ingredients:
- 200g yoghurt
- Half a cucumber
- 1 clove garlic
- 1 lemon
- Black pepper
- Tortilla chips (to scoop)
- 6 mint leaves
Recipe Steps:
- If you have labneh this is great. Thick yoghurt is best. If you don’t have labneh you can make it by hanging some yoghurt in cheese cloth over a bowl for about 24 hours. If you can’t be bothered just use thick yoghurt but it makes so much difference.
- Get your cucumber and grate it into some cheesecloth or a towel. Squeeze all the liquid out that you can. Season with salt and set aside.
- Add your yoghurt to a bowl and grate in your garlic and some lemon zest, also adding the juice. Plop your grated cucumber in and mix with a pinch of salt and pepper.
- Finely slice some mint leaves and mix them through the dip and you’re ready to go! Get dipping!
