Greek Cucumber and Garlic Yogurt Dip

What you need

• 1 cucumber, about 300 g (10 oz)
• 1/2 tsp salt, plus more to taste
• 500 g (2 cups) full-fat Greek yogurt, strained
• 3 cloves garlic, finely grated
• 2 tbsp extra virgin olive oil, plus a little for serving
• 1 tbsp lemon juice, or red wine vinegar
• 2 tbsp fresh dill, finely chopped
• 1 pinch black pepper

Method

Restated from the original video

1. 1

   Peel the cucumber if the skin is thick, cut it in half lengthways and scrape out the seeds with a teaspoon.

2. 2

   Grate it on the coarse side of a box grater into a sieve set over a bowl.

3. 3

   Mix in the salt and leave to drain for 10-15 min.

4. 4

   Gather the grated cucumber in a clean tea towel and twist hard to squeeze out as much liquid as possible. Discard the liquid.

5. 5

   Stir the yogurt, garlic, olive oil and lemon juice together in a bowl.

6. 6

   Fold in the squeezed cucumber and the dill.

7. 7

   Season with black pepper, then taste and add more salt if needed.

8. 8

   Cover and chill for at least 30 min, ideally 1 h, so the garlic softens into the yogurt.

9. 9

   Serve cold, with a thin drizzle of olive oil over the top.

Imported from natashaskitchen.com. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.