Name: Yogurt and cucumber dip
Cook time: 130 min
Total time: 130 min
Yield: 8
Ingredients: 500 gram greek-style yogurt or plain yogurt; 1 (130g) lebanese cucumber, peeled, grated coarsely; 1/2 teaspoon salt; 1 clove garlic, crushed; 1 tablespoon lemon juice; 1 1/2 tablespoon fresh mint, shredded

Ingredients

500 gram greek-style yogurt or plain yogurt

1 (130g) lebanese cucumber, peeled, grated coarsely

1/2 teaspoon salt

1 clove garlic, crushed

1 tablespoon lemon juice

1 1/2 tablespoon fresh mint, shredded

Method

1.Place yogurt onto large square of double-thickness muslin cloth. Tie ends of cloth together, hang over large bowl, or place in sieve. Refrigerate for about two hours or until the yogurt is thick.

2.Meanwhile, combine cucumber and salt in small bowl, stand 20 minutes. Gently squeeze out excess liquid.

3.Combine yogurt, cucumber, garlic, juice and a tablespoon of the mint in small bowl, mix well. Serve topped with remaining mint.

store Dip can be made 1 day ahead and refrigerated, covered.
Note

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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Ingredients

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