This classic Hellenic dip is another good appetiser at barbecues and with drinks. It is important to use good thick yogurt. If all you can get is the supermarket mass-produced variety, leave it out of the fidge overnight and then put it in a sieve lined with a coffe filter for 6-8 hours to drain out the excess liquid. The result should be thick and spoonable. This is my own version.
- 250 ml Greek yogurt or 500 ml supermarket plain yogurt.
- 1 large clove garlic finely chopped.
- 1 seedless cucumber, or cut a regular cucumber in half lengthwise and scrape out the seeds.
- 30 ml finely chopped mint.
- 15 ml finely chopped dill fronds.
- Sea salt to taste.
- A few grinds of black pepper.
- Drain the yogurt for 6-8 hours on the countertop.
- Grate the cucumber, lightly salt and drain in a sieve for at least an hour.
- Rinse and squeeze the cucumber shreds dry.
Mix all the ingredients together, add salt & pepper to taste. Please do not use regular table salt - too acrid. Now you can put it in the fridge for a few hours for the flavours to combine. Give it a stir and adjust the salt before serving with pita chips. Yummo!