This is a yummy dip for slouvaki or any other Greek or Middle Eastern kebob or pita you might make. This is chock full of cucumbers and garlic. Enjoy. Warning - this doesn't make a ton only about 7 ounces give or take.
Ingredients:
Small container of Greek Yogurt
one clove of garlic (or to taste)
mint sprigs
lemon
2 Persian cucumbers diced
Directions:
- Strain Yogurt through cheese cloth to pull out extra moisture. Let sit in the fridge for 20-30 minutes. Squeeze the cheesecloth at the end to get out the last bit of moisture.
- Put yogurt in a container and then add lemon juice. I used the juice of one very small lemon.
- Microplane 1-2 cloved of garlic in.
- Add 2 diced Persian cucumbers. I slice off the edges and discard or eat the middle seedy section.
- Add mint leaves to taste. 1-2 big leaves or 3-4 small leaves.
- Sprinkle in some sea salt.
- Process in a mini food processor.
- Scoop out and leave to "meld" wrapped in the fridge.
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| Basic ingredients. You will also need sea salt. |
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| Straining the yogurt to remove extra moisture |
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| diced cucumber. Yes, I added it all to the finished product. Note: the center of the cucumber was not used. |
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| microplaning the garlic with the best garage tool turned kitchen gadget! |
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| The final result. Crunchy garlicky goodness. |
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