Cucumber and yogurt dip recipe
Cucumber and Yogurt Dip recipe
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|220 g||greek yogurt|
|1 medium||cucumber, peeled, chopped|
|1 tbsp||garlic, fresh, peeled, minced|
|1 tbsp||extra – virgin olive oil|
|1 tsp||lemon juice, fresh|
|2 tsp||mint, fresh , finely chopped|
|salt to taste|
|black pepper, fresh, ground, to taste|
|180 g||olives, black|
|baguette bread, slices|
Whisk the olive oil, vinegar, garlic and yogurt together. Season with salt and pepper to taste.
Season the cucumber with salt and pepper. Add the cucumber to the yogurt mixture. Cover and refrigerate until chilled (2 – 3 hours).
Serve with black olives and slices of baguette.
ca. 15 min
ca. 3 hrs
Grade of difficulty:
Calories per portion:
Reference: Cucumber and yogurt dip recipe
Recipe type: xarchivex
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