- Dish type
A delicious Greek yoghurt dip, which is packed full of garlicky goodness. Enjoy as a dip or a sauce.
68 people made this
- 1 cucumber
- 250g natural yoghurt
- 2 cloves garlic, finely chopped
- 1/4 teaspoon salt
- 1 teaspoon chopped fresh mint leaves
MethodPrep:10min ›Extra time:30min chilling › Ready in:40min
- Peel the cucumber and cut in half lengthways. Remove seeds using a spoon then grate the cucumber into a small bowl. Stir in the yoghurt, garlic, salt and chopped mint. Chill for at least 30 minutes before serving to develop the flavour.
Reviews & ratingsAverage global rating:(57)
Reviews in English (46)
The tip one of the reviewers stated on being watery had me grate and lightly salt the cucumbers before using. After 30 minutes wrap in a paper or regular towel and squeeze out the excess water. This worked really well - just remember not to add the salt as stated in the recipe after pre salting the cukes.-28 Dec 2003
Where I live there is this delicious Greek restaurant that is famous for this dip. They serve it with hot pita bread and feta cheese and it is excellent. This stuff tasted just like it, took me ten minutes to throw together, and kids don't even realize that their eating cucumber, onion and garlic. I used parsley instead of mint. This is a keeper!-11 Nov 2001
This is exactly like a recipe i've been using for years. There's no need to add oil like i read in other recipes. I changed it a little bit, i add 1/2 teaspoon dried dill and 1/2 teaspoon mustard. I also prefer to crush the garlic instead of using it chopped (don't like to find bits of garlic), and better wait till the cucumber is completely dry if you don't want your sauce to be runny. What i do is to grate the cucumber the day before and allow to drain in paper towels overnight. This is good for döner kebabs, sis kebabs, mashed potatoes, salads, as a veggie dip,.....-18 Feb 2007