Greek yogurt, cucumber and garlic dip
(Recipe serves 6-8)
1.5 kg Greek yogurt or 2 kg plain yogurt that has been strained through cheese cloth and has thickened
1 large cucumber, grated and squeezed to remove much of its water
3 cloves of garlic, pressed
2 tbsp finely chopped dill
1.5 tbsp dried oregano
3 tbsp olive oil
2 tbsp white or red wine vinegar
Salt to taste
Grilled bread or pita bread to serve
- Combine all ingredients and refrigerate for 4 hours before serving.
- Serve at room temperature with grilled bread or pita.