Servings: 2.5 cups
Calories: 75kcal
Ingredients
- 3 cups full-fat Greek yogurt strained overnight through cheesecloth if possible
- 1 large English cucumber grated and squeezed absolutely dry (wring twice)
- 4 garlic cloves minced then worked with salt into a paste
- 3 tbsp fresh dill finely chopped
- 2 tbsp fresh mint finely chopped
- 3 tbsp extra-virgin olive oil
- 2 tbsp white wine vinegar
- 1 tsp sea salt plus more to taste
Instructions
- The night before: Strain yogurt in cheesecloth over a bowl in the refrigerator. This removes excess whey and creates the thickest, creamiest base.
- Grate cucumber on the large holes of a box grater. Wring in a kitchen towel — squeeze hard, release, squeeze again. All the water must come out.
- Work minced garlic with salt on a cutting board until it becomes a smooth paste (or use a mortar). This removes harshness.
- Combine strained yogurt, squeezed cucumber, garlic paste, dill, mint, olive oil, and vinegar.
- Mix well. Taste and adjust — it should be cool, tangy, garlicky, and herbaceous.
- Refrigerate at least 2 hours before serving. Always serve cold with a fresh drizzle of olive oil.
Nutrition
Serving: 1cup | Calories: 75kcal | Protein: 5g | Fat: 5g
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