I love to travel! I was bitten by the travel bug when I was in college and was enamoured with the sense of adventure and change in perspective. My adventures have taken me to 27 countries plus several US locations and allowed me to experience a wide variety of cultures. Each time I visit a new place, I try to sample foods native to the country or region. When I find something I really enjoy, I collect it and recreate it at home as a reminder of my travels and a nod to the culture of origin. This recipe is one from my travel collection. It comes from Greece where I enjoyed it frequently.
This versatile Greek dip or sauce is both refreshing and savory. The cucumbers are filled with fiber, vitamins A, C, and K, potassium, calcium, and antioxidants. They support bone health, digestion, and blood sugar control. They also contain cucurbitacin, an anti-cancer compound. The yogurt further supports the gut with probiotics. The dill not only adds great flavor, but it also contains several vitamins and minerals and has been shown to help manage LDL cholesterol. Using fresh dill produces more flavor, but dried dill is a decent substitute. This flavorful vegan dip comes together easily with only a few simple steps.
Prep Time
10 minutes
Chill Time
30 minutes
Serves
4-8
Ingredients
- ½ English cucumber
- 4 cloves garlic, minced or pressed
- 1 cup coconut milk yogurt
- ½ tsp sea salt
- 1 T fresh dill chopped or 2 tsp dried dill
- 1 T extra virgin olive oil
- 2 T lemon juice
Steps
1
Coarsely grate the cucumber. Wrap in cheesecloth or dish towel and press to absorb the water.
2
Put the yogurt, garlic, sea salt, dill and olive oil in a medium bowl and mix well.
3
Add the cucumber and lemon juice and until well combined. Cover and place in the refrigerator for 30 minutes.
4
Serve as a dip with crudite, pita bread, or crusty bread or use as a topping for vegetables.
