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Yoghurt dip which can be served at room temperature but it is rather preferred cold.

  • 4 servings



  1. Grate the garlic and mix it with salt and vinegar.
  2. Peel the cucumber and squeeze it until all its water is removed.
  3. Put the yoghurt into a bowl and add the cucumber into it.
  4. Then mix the yoghurt with the mixture of grated garlic.
  5. Whiz the content until all the ingredients are well mixed.
  6. Add some oil.