This creamy, garlicky dip is best served chilled with toasted pita slices. Leftovers last a few days in the fridge (if it gets watery, just pour the water off the top and stir.)
Ingredients:
1 cup plain Greek yogurt (I use full fat)
3/4 cup shredded cucumber (about 1 medium cucumber)
2 teaspoons fresh lemon juice
2 fresh garlic cloves, minced
Fresh ground black pepper, to taste
Directions:
- Peel cucumber.
- Shred cucumber into a bowl using a cheese grater.
- Using paper towel, press out all moisture from shredded cucumber.
- In a separate bowl, combine yogurt, lemon juice, garlic and black pepper. Mix until combined.
- Fold in shredded cucumber.
- Chill at least 2 hours before serving, allowing flavors to combine.
Made this last night and it turned out delicious! Another winner from KP :-).
Glad you liked it Molly–isn’t it refreshing?? Thanks for all your comments 🙂