Harissa Tzatziki Dip

Name: Harissa Tzatziki Dip
Cook time: P0Y0M0DT0H10M0.000S
Total time: P0Y0M0DT0H20M0.000S
Yield: 1 1/2 cups
Ingredients: 1 English cucumber, peeled, halved and seeded; Salt; 1 cup whole-milk Greek yogurt; 2 tablespoons harissa paste; 1 tablespoon fresh lemon juice; 1 teaspoon honey; 1 clove garlic, minced or pressed; Freshly ground black pepper

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Level: Easy

Total: 20 min (includes standing time)
Active: 10 min

Yield: 1 1/2 cups

Level: Easy

Total: 20 min (includes standing time)
Active: 10 min

Yield: 1 1/2 cups

Ingredients

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1 English cucumber, peeled, halved and seeded

Salt

1 cup whole-milk Greek yogurt

2 tablespoons harissa paste

1 tablespoon fresh lemon juice

1 teaspoon honey

1 clove garlic, minced or pressed

Freshly ground black pepper

Directions

Grate the cucumber on the large holes of a box grater and place in a fine-mesh strainer or cheesecloth fitted over a bowl. Salt the cucumber and let it sit 10 minutes. Thoroughly squeeze out any excess moisture using the cheesecloth or a towel.
Add the drained cucumber to a bowl with the yogurt, harissa, lemon juice, honey, garlic and some pepper. Taste and adjust the seasoning if necessary.