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Greek Yogurt Cucumber Dill Dip

Greek Yogurt Cucumber Dill Dip
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Ingredients

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  • 2 cups plain Greek yogurt (full fat or 2% recommended)
  • 1 large English cucumber, grated
  • 2 cloves garlic, minced very finely
  • 1 tablespoon extra virgin olive oil
  • 1 tablespoon fresh lemon juice
  • 2 tablespoons fresh dill, finely chopped
  • 1/2 teaspoon salt (plus more for the cucumber)
  • 1/4 teaspoon black pepper

Instructions

  1. Grate the English cucumber using the large holes of a box grater. Place the grated cucumber in a fine-mesh sieve or a clean kitchen towel. Sprinkle a pinch of salt over it and let it sit for about 5 minutes to draw out the moisture.
  2. Use the kitchen towel or your hands to squeeze as much liquid as possible out of the cucumber. You want the cucumber to be very dry so it doesn’t water down your yogurt base.
  3. In a medium-sized mixing bowl, add the Greek yogurt, minced garlic, olive oil, length juice, and chopped fresh dill. Stir these together until the mixture is smooth and well combined.
  4. Add the squeezed cucumber to the yogurt mixture. Stir gently until the cucumber is evenly distributed throughout the dip. Season with salt and black pepper to taste.
  5. For the best flavor, cover the bowl and refrigerate the dip for at least 30 minutes before serving. This allows the garlic and dill flavors to meld with the yogurt. Serve cold.

Find it online: https://www.yucolor.com/snacks/greek-yogurt-cucumber-dill-dip/