I say this is authentic because my husband is Greek and loves this recipe, he says it tastes like the real deal! Great for dipping speedy foods like cucumber, carrots and celery. But also great to use in sandwiches instead of butter or synful sauces.
How to make:
I usually buy the big pots of fat-free yoghurt and wait unit it’s about half empty (depending on how much you want to make) and use the pot to mix the ingredients in
– Grate half of your cucumber into a bowl using a grater
TIP: Don’t just add the grated cucumber to your yoghurt. Cucumber contains a lot of water and by doing this you will make your dip too watery. I put my grated cucumber into a sift and with the back of a spoon I press down on the cucumber and squeeze the juices out. Alternatively, you can put the cucumber into a clean teal towel and squeeze the juice out this way (just make sure you do it over the sink)
– Add the cucumber to the yoghurt and stir in to make sure you like the consistency. If you like it thick then add more cucumber
– Then using a garlic crusher, crush one clove to the mix
– Sprinkle a healthy amount of dry mint (dry works much better than fresh mint) add more if you like your dip minty – and mix all together
– Squeeze half a lemon for added zest and mix together using a spoon
It’s that simple and lasts for days in your fridge. All completely syn free.