About this recipe:This is the classic Greek yoghurt dip, made with cucumbers, salt, garlic, lemon juice, yogurt, vinegar and olive oil. Serve with pitta bread, if desired. It's also great as a sauce.
2 cucumbers, peeled, seeded and quartered
1 tablespoon sea salt
4 cloves garlic, finely chopped
1 tablespoon lemon juice
350g natural yoghurt
1 teaspoon distilled malt vinegar
4 tablespoons olive oil
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Method Prep:40min › Extra time:30min chilling › Ready in:1hr10min
Place quartered cucumbers in a small colander and sprinkle evenly with salt. Allow to drain 30 minutes. Pat dry with paper towels and chop coarsely in food processor. Drain cucumber in colander for an additional 30 minutes.
Place cucumber back in food processor with garlic, lemon juice, yoghurt and vinegar. Blend well. Adjust vinegar and salt to taste. Pour in olive oil and blend until ingredients are well combined. Refrigerate until ready to serve.