Ingredients
- 1 big cucumber (300 g/10 oz)
- 350 grams (12 oz) yogurt (preferably Greek)
- 1 tbsp vegetable oil (preferably olive oil)
- 1 tbsp lemon juice
- 1 tbsp finely chopped dill
- 2 crushed garlic cloves
- salt and pepper to taste
Directions
- Grate the cucumber and drain out the excess liquid.
- Combine the grated cucumber with yogurt, crushed garlic, vegetable oil, and lemon juice.
- Stir and blend well until all the ingredients are evenly combined.
- Add finely chopped dill and season with salt and pepper to taste.
- Refrigerate for at least 30 minutes before serving.
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