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Easy yoghurt dip

Updated on February 19, 2015

I am trying to eat healthy, and the best way to do is eat lots of vegetables whenever i feel like snacking. But eating raw vegetables, just like that is not easy and that's when dips come in handy. Its easy to pick dips from the supermarket, but i would rather eat something without any preservatives. This is my go to easy to make dip, and hope you enjoy it as mush as I do.

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Prep time: 20 min
Cook time: 10 min
Ready in: 30 min
Yields: Serves 6
  • One small Cucumber, grated and drained of juice
  • 1 and 1/2 cup greek yoghurt or any plain hung curd
  • 2 large garlic cloves, minced
  • 2 tbsps olive oil, extra virgin
  • 1 Tbsp white vinegar or lemon juice
  • 1/2 tsp salt
  • 1 tbsp dill or parsley or mint, chopped
  1. Grate the cucumber and drain leaving it overnight in the fridge.
  2. Combine the yoghurt, garlic, oil, vinegar and salt in a large bowl. Cover and refrigerate overnight.
  3. Mix the cucumber and dill or any other herb you are using to the yoghurt mixture. Serve chilled for dipping
  4. This dip goes very well with raw vegetables, chips, kebabs, and as a sauce for tortillas. Use it, as you like it.

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