• Difficulty: Easy
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  • 1 ½ cup yogurt or sour cream
  • 2 tbsp. olive oil
  • 1 cucumber
  • 1 clove garlic, minced
  • 1 tbsp. fresh dill, minced
  • 1 tbsp. lemon juice
  • Salt and pepper to taste


  1. Hang the curd for half an hour in a muslin cloth or strainer to remove the excess water.
  2. Peel and shred cucumber, removing the seeds, squeeze out as much of the liquid as possible. 
  3. Combine the yogurt, garlic, dill, lemon juice, olive oil, salt and pepper and set aside for the flavors to blend. 
  4. Just before serving mix in the cucumber and dill. 
  5. Serve as a dip or as a spread over your souvlaki wrap or sandwiches.

P.S.: Dill may be substituted with fresh mint or cilantro.

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