Cucumber and Yoghurt Dip
Great with anay Indian food, spicy dishes or as a dip.
- 1/2 cucumber, peeled and grated
- 1/2 a pot of 740 g Clearwater's Cream Top Yoghurt
- 1 garlic clove, crushed
- 1/2 lemon, juice only
- 1 tablespoon fresh mint, chopped
- pinch of salt (to taste)
Gather the grated cucumber in your hands and squeeze to remove the excess water.
Place the cucumber in a bowl. Add the yoghurt, garlic, lemon juice, mint and salt and stir well.
Serve the dip with raw vegetables, savoury biscuits or delicious with any grilled meat, Indian and Mediteranean dishes.