An adaption of the Wanderlust’s Kitchen Recipe
Servings: 2 cups
Time: 15 minutes
INGREDIENTS1 1/2 cups plain full-fat Greek yogurt, drained overnight in fridge
2 garlic cloves, minced
2 tbsp extra virgin olive oil
1 tbsp apple cider or white vinegar
1/2 tsp Pink Himalayan Salt
Green onions, finely chopped
- Grate the cucumber in a mesh strainer set over a bowl and let drain overnight in the fridge.
- Combine the drained yogurt with all ingredients, except the cucumber and herbs. Cover and refrigerate for 3-4 hours or overnight if you have time.
- Just before serving, add Greek Herbs and grated cucumber into the yogurt mixture and stir. Garnish with green onions and dill, serve cold with pita bread and dip away!