Equipment
Ingredients
Fresh Produce
- 250 g english cucumber, unpeeled
- 2 garlic, finely grated or pasted
- 15 g fresh dill, finely chopped
- 15 ml lemon juice, freshly squeezed
Dairy & Pantry
- 500 g full-fat greek yogurt, chilled
- 30 ml extra virgin olive oil
- 5 g kosher salt
- 2 g black pepper, freshly ground
Nutrition (per serving)
Method
Using a box grater, grate the unpeeled English cucumber onto a double-layered cheesecloth or clean kitchen towel.
Sprinkle a pinch of kosher salt over the grated cucumber and let it sit briefly. Gather the corners of the cloth and twist forcefully to squeeze out and discard as much cucumber liquid as possible.
In a mixing bowl, combine the squeezed cucumber, Greek yogurt, grated garlic, chopped dill, lemon juice, extra virgin olive oil, salt, and black pepper. Stir thoroughly until all ingredients are evenly incorporated.
Cover the bowl tightly and refrigerate for at least 2 hours. This resting period allows the raw garlic to mellow and the flavors to permeate the yogurt.
Chef's Notes
- For an exceptionally smooth texture with a potent garlic kick, you can use a mortar and pestle to pound the garlic and salt into a fine paste before adding it to the yogurt.
- The quality of the extra virgin olive oil dictates the luxuriousness of the dip; choose a grassy, robust Greek olive oil if possible.
- Always use full-fat strained yogurt. Low-fat or unstrained yogurt will result in a chalky, thin consistency that lacks the proper rich mouthfeel.
- While dill is widely recognized in Western adaptations, traditional variations across Greece often utilize fresh mint, or a combination of both herbs.
Storage
Refrigerator: 4 days — Keep tightly covered. Liquid may pool at the top after a day; simply stir it back in before serving.
