Dill & Cucumber yoghurt - dip, cream, salad 3 in 1 dish
Prep time
Total time
This is a classical 3 in 1 recipe for a dip, salad or base cream for blinis.
Recipe type: Appetizer
Cuisine: Scandinavian
  • 500g of plain natural yoghurt (Greek for more acidity, French for a smoother taste)
  • 2 long cucumbers or 5 Lebanese
  • 1 bunch of fresh dill
  • 1 chopped or crushed garlic clove
  • 1 pinch of salt
  • cracked pepper
  • olive oil
  • vinegar
  1. Peel the cucumbers only if they are long and have a tough skin. If they are small, young and fresh, wash them well.
  2. Chop them in cubes for a salad, in mini cubes for a dip or a base cream.
  3. Put them in a colander or sieve with salt. Let them drip for an hour. or if you are in a hurry (the kids are waiting for their dinner) skip that bit. It avoids having the cucumber's water liquefying your yoghurt.
  4. Chop the dill and garlic.
  5. Add the cucumber to the yoghurt in a bowl.
  6. Mix all ingredients together.
Recipe by The Flo Show.com at http://www.thefloshow.com/dill-cucumber-yoghurt-dip-cream-salad-3-in-1-dish/