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This simple Greek dip makes a good start to a casual meal, served with a selection of crudités

Prep Time: 10M, plus 30 mins standing

Serves: makes 4 servings


  • 1 cucumber, peeled and coarsely grated
  • salt
  • 1 1/2 cups Greek yogurt
  • 3 garlic cloves, crushed, or more to taste
  • 2 tbsp chopped dill or mint
  • 2 tbsp extra virgin olive oil
  • 1 tbsp red wine vinegar
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  1. Put the cucumber in a bowl, sprinkle with salt, and let stand for 30 minutes.
  2. Rinse the cucumber well to remove the excess salt. A handful at a time, squeeze out the excess liquid, putting the cucumber in a bowl.
  3. Add the yogurt and stir. Add the garlic, mint, olive oil, and vinegar and mix well. Cover with plastic wrap and chill until needed.
  • Prepare ahead: The dip can be refrigerated for up to one day; stir before serving.
  • Good with warmed pita bread and a variety of vegetables, such as carrot, celery, fennel, and pepper slices, for dipping.
  • Leftovers will keep covered in the refrigerator for a day.

excerpted from:

Excerpted from The Illustrated Kitchen Bible.
Copyright © 2008 Dorling Kindersley Limited.
Buy this book now!

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