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Yogurt and Cucumber Dip

Sometimes all you need to make a dish interesting is to prepare a quick dip to go along with it. That’s exactly what this dip can do when you want to present a plate of vegetable sticks. It pairs well pita chips as well as different vegetable sticks. This can be a good and healthy party starter option too!

Few things to keep in mind

  • Yogurt: Make sure you use thick yogurt and leave it in the refrigerator in a muslin/cheese cloth and sieve to drain excess water. This way your dip will be creamy and thick.
  • Cucumber: Once you grate the cucumber, squeeze out all the excess water and leave it out on an absorbent paper or cloth to remove any water remaining.

Recipe

Ingredient List

  • Yoghurt – 250 gms
  • Medium Size Cucumber – 1
  • Minced Garlic – 2 cloves
  • Olive Oil – 2 tbsp
  • Lemon juice – 2 tsp
  • Finely chopped mint leaves – a few
  • Salt – to taste
  • Freshly crushed pepper – to taste

Step by Step Process

  1. Drain the yoghurt for a couple of hours (or overnight) on a sieve lined with cheesecloth.
  2. Remove the seeds from the cucumber and grate it. Squeeze out all the excess water from the cucumber and spread it on a kitchen towel for the excess moisture to be removed.
  3. Add the cucumber, minced garlic, half of the olive oil, lemon juice, mint leaves, salt and pepper to the yoghurt and mix nicely.
  4. Transfer this to a serving bowl and drizzle the remaining olive oil on top.
  5. Serve the dip along side a plate of baked pita chips and vegetable chips!

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