I often keep this dip/sauce in my fridge.  It is a nice alternative to a mayo based dip for veggies and also tastes great in a wrap or as a condiment for fish or chicken.  Very versatile indeed.  The recipe is versatile too – as in fact today was the first time I ‘measured’ in order to include on this blog.  Mint I believe is the authentic herb used in this dip, but I have also used italian parsley or dill with good results.  The lemon zest is optional, although I really think it tastes great added in.  Enjoy.

 – Plain Yogurt 750g (if you can find a thick greek style yogurt this would be good, but any kind works)
 – 4 cloves garlic minced fine
 – 1 tsp lemon juice
 – approx 1/2 lemon of lemon zest (optional)
 – 2 tbsp finely chopped fresh mint
 – 1 large english cucumber grated

Place your yogurt over a strainer in a cheesecloth or coffee filter (I have even used a paper towel) allow to drain until most of the moisture has come out.  While this is working (you may want to wait an hour or so) grate a cucumber, place grated cucumber in a clean kitchen cloth and squeeze out the moisture.  Mix together all ingredients with yogurt once strained and add salt to taste if desired.



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