If you can’t get 10% fat yogurt drain Greek yogurt, you can strain it by placing the yogurt in a sieve suspended over a bowl for a couple of hours.
Letting the chopped garlic sit in the olive oil for a bit softens its bitterness. Grating and straining the cucumber prevents the sauce from getting watery. Putting the dill in at the last minute keeps its flavour bright. If you have time, refrigerate the mixture before you add the dill to allow the tastes to meld.
4 cloves garlic, crushed
2 tablespoons olive oil
sprinkle of salt
half a cucumber, grated
500 g Greek Yogurt (10% fat)
1 tablespoon white wine vinegar
one small bunch of dill, finely chopped
Put garlic in small container with olive oil and a sprinkle of salt. Set aside.
In a fine mesh sieve over a bowl, place cucumber. Weigh down with a ziploc bag filled with water. Allow to drain at least 30 minutes. Dispose of drained liquid.
In a medium bowl, add yogurt, garlic, cucumber, and white wine vinegar. Taste for salt.
Just before serving, add dill.
Goes great with falafel or vegetables.