Description
A refreshing Greek-style cucumber yoghurt dip made with plant-based ingredients.
Ingredients
Scale
- 2 cups plant yoghurt Greek style
- 1 English cucumber, grated
- 2 cloves garlic
- 1 teaspoon fresh mint, chopped
- 2 tablespoons olive oil
- 1 tablespoon white vinegar
- Salt and pepper to taste
Instructions
- Start with grating the cucumbers. You can use a grating attachment or your food processor. Drain the grated cucumbers over a sleeve with a bowl below, to remove as much liquid as you can.
- Next combine Greek yoghurt, garlic, vinegar, cucumbers, mint, olive oil and a pinch of salt and pepper in a mixing bowl.
- Mix everything together, enjoy immediately and store for later. It will last for 5 days.
Notes
- For best flavor, allow the dip to chill in the refrigerator for at least 30 minutes before serving.
- Great served with pita bread or vegetable sticks.
- Prep Time: 10 minutes
- Category: Appetizer
- Method: No-Cook
- Cuisine: Greek
Nutrition
- Serving Size: 1/2 cup
- Calories: 120
- Sugar: 3g
- Sodium: 150mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 0mg