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Serves 10

Refreshing summer dip.

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  • 1 large pot of natural yoghurt*
  • 2 garlic cloves
  • 1 cucumber
  • 1 teaspoon vinegar
  • * Use Greek yoghurt if fat contnet is not a concern.


    1. Skin cucumber if desired, then grate. Put in a muslin bag to drain.
    2. Peel garlic, finally chop or crush. Add to and mix with the yoghurt. Taste and add more garlic if desired.
    3. Squeeze as much of the juice from the cucmber as possible, then add to the yoghurt.
    4. Add the vinegar and mix well, taste and adjust if needed. Cover and keep chilled for use.
    5. Serve plain or add a drizzle of good olive oil on top and some black olives. eat with fresh bread or pittas. Good most salads, cold chicken etc.

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27th Mar, 2011
I make something similar, except instead of vinegar, I use 2 tbsp lemon juice instead and dash of extra virgin olive oil and I de-seed my cucumber.
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