Ingredients
- 1 tablespoon olive oil
- 1 teaspoon vinegar
- 1 tablespoon chopped garlic
- 1 cup Greek yogurt
- 1 medium cucumber, peeled and small diced
- 2 teaspoons finely chopped fresh mint
- Salt
- Freshly ground black pepper
- Kalamata olives
- Slices of fried bread
Directions
Whisk the olive oil, vinegar, garlic and yogurt together. Season with salt and pepper. Season the yogurt with salt and pepper. Fold the yogurt and mint into the mixture. Cover and refrigerate until chilled. Serve with black olives and slices of fried bread.
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By weaselat8010
Hudsonville, MI
on July 08, 2012
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I think this is one of those recipes that you will really like or really won't depending on your tolerance of yogurt. I used lemon juice vs the vinegar and dill vs the mint and after it set in the frig for a couple of hours the flavors really intensified. I am sure I will be making this many times during the cucumber season. I brought it to work with pita chips and it was a hit.
By little runner
on March 04, 2012
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This recipe is simple, but perfect. I've been looking for a recipe so that I can make this on my own -- this is as good as or better than anything I have ever had at a restaurant or from the Mediterranean markets. I followed another reviewer's suggestion and used fresh lemon juice instead of vinegar and I cut the olive oil from 1 tbsp to 1 tsp per my preference. The Greek yogurt is a must. Once I added the cucumber, I could have eaten the entire recipe by myself without sharing.
By jen042080_4271004
Painesville, OH
on March 28, 2010
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How does using 1 cup of yogurt and a few tablespoons of this and that come up with 2.5 cups of dip? The recipe is written wrong. I can deduce that the yogurt is not added to the other ingred. to whisk and then the salt and pepper is added to the yogurt and than combined. I have a greek friend who gives me this dip and I'm anxious to try to make it myself.
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