A classic Greek dish, this dip bursts with the freshness of dill and cucumber. Try it as a creamy snack with veggies or bring it to the table at your next pita party.
Ingredients + Preparation
- Large cucumber (One, peeled and grated)
- Yogurt (1 1/2 cups)
- Dill (1/3 cup, chopped)
- Garlic (One clove, minced)
- Lemon (Half, for juicing)
- Olive oil (1 tbsp)
- Salt (To taste)
1. Add the grated cucumber, yogurt, dill, garlic and lemon juice in the mixing bowl and stir till evenly mixed.
2. Serve with a light drizzling of olive oil or save in sealed container.
Sancerre, Loire Valley, France
Assyrtiko: if you can find it, drink it! Lesser known but great if you want something different. Full of citrus and mineral. It is great with grilled fish but also this fresh greek salad.
If you can't find Assyrtiko, go for a sauv blanc with good lemon notes and acidity.
Tips + Tricks
- To remove water and enhance flavor, an additional step is to place the grated cucumber in a sieve and mix through a tbsp of salt. Let it sit in the sink for half an hour and you'll see the water dripping out from the bottom.
To increase the protein content use yogurt that is higher in protein (12g per serving or more). For added nutritional value you can add grated raw beets or carrots. If you're minimizing your sodium content use a sodium-free salt substitute.