Credit: A Dish of Daily Life
1 1/2 cups Plain Greek Yogurt, Full-Fat
2 med Garlic Cloves, Minced
1/2 tsp Salt
1 tbsp White Vinegar
2 tbsp Lemon Juice
2 tbsp Virgin Olive Oil
1 tbsp Fresh Dill
• Peel the Cucumber, (remove the seeds if you want), then cut it into small pieces. Finely chop up the fresh dill. Mince the Garlic Cloves.
• In a bowl combine the Cucumber, and Greek Yogurt, mix until combined. Then add in the Minced Garlic, Salt, White Vinegar, Lemon Juice, Olive Oil, and Dill. Mix well.
• Place in the fridge until ready to serve.
• Serve/Enjoy. (Great with Pita Bread, Carrots, and much more.)
MenuDuet’s Notes: In the picture displayed;
-We left the seeds from the cucumbers because we eat them when eating cucumbers anyways.
-Instead of dicing the cucumbers into small pieces, you could also grate them with a cheese grater. (We thought the pieces would taste better so we did it that way).
-Original recipe says its good for a week in the fridge.
One of the easiest and fastest recipes we have come across since starting this blog, and it’s pretty tasty as well. It took maybe 15 minutes max to make, and it tasted amazing as a vegetable dip. (Example: Carrots, Peppers, etc). Though we also ate it with some Pita Bread as well, which was also pretty good. I liked the vegetables more, but my partner really enjoyed the Pita Bread. (To each there own).
We would definitely make this dip again, though it makes a lot, so might be best to have people around to share it with.
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I took the picture displayed, with my camera.