Super easy and fast–the key is to use excellent full fat Greek yoghurt like Cabot (10%) or Fage (5%) and to squeeze as much liquid from the cucumber as possible
(Makes 4 cups–32 oz)
One long English cucumber (or 4 Persian ones or remove seeds of 2 regular cucumbers), grated and salted
One large full fat Greek yoghurt– Cabot (10% blue container) or Fage (5% blue container)
3-4 garlic cloves minced
2 tbsps red wine vinegar
4 tbsp EVGE olive oil
About 2tbsp chopped dill (or mint–I prefer dill for raw veggie dip and mint for grilled meat)
Salt to taste
Grate cucumber, salt and strain for at least 30 min. Squeeze ALL excess liquid from grated cucumber with hands and add to the other ingredients. Mix and taste for salt
