Cucumber Yoghurt Salad Dip

This salad is a typical appetizer during hot days and in the Middle East local
yoghurt made from goat's milk is always preferred when in season, for a richer
and stronger taste. It’s super easy to make and has many variations such as the
Turkish Aka Masto Khiar, and the Greek Tzatziki Dip which both tend to have a
runnier consistency and they use fresh dill in place of the Mint.

Servings: 6

Author:

Prep Time
15 minutes

Total Time
15 minutes

Course:

Appetizer

Cuisine:

Keywords:

keto Low-Carb Gluten-Free dip cucumber yogurt korean carrot salad yoghurt

🧂 Ingredients

1 kg Natural Set, Thick, Greek Style yoghurt

1 large tub
4-5 small cucumbers or 1 UK style large

washed & diced, sliced or grated
½ Lemon

Juiced
2-3 Cloves of Garlic

peeled and grated
½ batch Fresh Mint (finely chopped)

or you can use 3 tbsp dried mint
1-2 tbsp Olive Oil

Optional
½ tsp Salt to taste

Instructions

1 In a bowl, mix the thick yoghurt/laban, crushed garlic, salt, olive oil and
lemon juice well.
2 Wash the cucumbers and take off the ends before slicing in half and seeding
3 Finely chop the cucumber into small cubes or grate or slice them into strips,
then add to a mixing bowl and mix them in a little salt. Leave them aside for at
least 30-40 mins to release the access water.
4 When ready, drain the cucumber and add to the yoghurt mix along with the finely
chopped fresh mint and then stir.
5 Place the dip into the refrigerator for at least an hour before serving in small
bowls, or however you please.