Ingredients
Method
A bit of this, a bit of that
- 450g Onken Fat Free Natural Yogurt
- 3 tbsp olive oil
- 1 tbsp white wine vinegar
- 1/4 tsp ground white pepper
- A few chilli flakes (optional)
- 1/4 tsp salt
- 2 garlic cloves, minced
- 1 cucumber, grated
- 1 tsp fresh dill, chopped
Step-by-step
- 1 Strain the yogurt and place in a bowl.
- 2 In a small bowl, combine the oil, vinegar, white pepper, chilli flakes, if using, salt and garlic. Mix well.
- 3 Squeeze as much water out of the cucumber as possible.
- 4 Add the mixture to the yogurt and fold in the cucumber and dill.
- 5 Serve with warm pitta breads or as a side relish dip with grilled meats for a barbecue spread.
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