Gluten Free
Loaded with goodness of yogurt and coolness of cucumber
Quick to make
Ingredients:
500 grams greek yogurt
One medium cucumber grated
1 teaspoon salt
1 tablespoon dry dill weed or fresh chopped dill leaves
2 inch frozen crushed green chilli (optional)
25 grams of cut coriander leaves
2 cloves of crushed garlic fresh or frozen
Preparation:
If you do not use greek yogurt, you will need to extract water from regular yogurt.For this put yogurt in a muslin cloth and hang it for 1-2 hours for the water to drain out.
STEPS:
Step 1. Grate cucumber and add 1/2 teaspoon salt to it, leave it for 5 minutes and then squeeze water out of it.
Step 2. Add salt, grated cucumber, dill, coriander leaves, garlic (fresh or frozen), and frozen crushed green chilli to greek yogurt or block of yogurt.
Step 3. Mix everything thoroughly. Let it rest for some time or serve immediately.
Handy Tips:
1. This dip goes well as a spread for sandwiches, gyros, shawarma, as a dip with grilled veggies, meats, baked naan bread, corn wafers, crackers or thin savoury biscuits.
2. You can be as creative as you want to be, add spring onion or other herbs like chives, rosemary, basil, mint, or spices like red chilli pepper, black pepper.
Four Steps or Less 
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