Cool, tangy, and refreshing, this is the perfect counterpoint to the richer dips and works with nearly every vegetable platter.

Ingredients

• 1 cup full-fat Greek yogurt
• 1/2 English cucumber, grated and squeezed very dry
• 1 garlic clove, finely minced or grated
• 1 tablespoon fresh dill, chopped
• 1 tablespoon fresh mint, chopped (optional)
• 1 tablespoon olive oil
• 1 tablespoon fresh lemon juice
• Salt and white pepper to taste

Directions

1. Grate the cucumber and place it in a clean kitchen towel or cheesecloth. Squeeze out as much liquid as possible. This step is essential to prevent a watery dip.
2. In a bowl, combine Greek yogurt, squeezed cucumber, garlic, dill, mint, olive oil, and lemon juice.
3. Stir well to combine.
4. Season with salt and white pepper.
5. Refrigerate for at least 30 minutes before serving to let the flavors meld.

Tips and variations

• Add a pinch of sumac on top for a fruity, tangy finish
• Use labneh instead of Greek yogurt for a thicker, more luxurious texture
• A drizzle of good olive oil and a sprig of fresh dill make a beautiful garnish
• Metric equivalents

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