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Recipe Cucumber and Yoghurt dip

Cucumber and Yoghurt dip
  • Serves 12
  • 15 minutes
  • Difficulty Easy
  • 8 Ingredients
By

49 Comments

Delicious Dip can be served with biscuits or bread. pita bread is great with it

Ingredients (serves 12)

  • 600g cucumbers, peeled, halved lengthways, seeds removed
  • 1/2 teas salt
  • 2 cups Greek-style natural yoghurt
  • 3 garlic cloves, crushed
  • 2 teas olive oil
  • 1 teas ground cumin
  • Freshly ground black pepper
  • 400g green beans, topped

Method

  1. Use the coarse side of a grater to grate the cucumber. Place in a small bowl and sprinkle with the salt. Toss to combine.
  2. Place the yoghurt, garlic, oil and cumin in a medium bowl, and stir to combine
  3. Transfer the cucumber to a sieve and use your hands to squeeze out any excess moisture. Stir the cucumber pulp through the yoghurt mixture. Taste and season with pepper. Cover and place in the fridge until required.
  4. Cook the green beans in a medium saucepan of boiling water for 1-2 minutes or until bright green and tender crisp. Refresh under cold running water. Drain. Serve the tzatziki with the green beans

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