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This is a healthy, zesty and delicious dip that's great with falafel and shawarma, or served with your favorite pita chips or toasted pita bread for the perfect afternoon snack!
2 1/2 C. Plain whole Greek yogurt
1 1/2 Persian small cucumbers
1/2 Fresh Lemon- Juiced
1 Tsp. Kosher salt
2 Garlic cloves-peeled and trimmed
2 Tbsp. Extra virgin olive oil
1 Tbsp. Red wine vinegar
4 Grinds of fresh ground pepper
1 Small bunch of fresh Dill-chopped
1/4 Tsp. Za'taar- Garnish
1/4 C. Fresh Parsley- chopped plus a little for garnish
Wash and trim ends of cucumbers, and use a small mandolin to slice cucumbers.
Let them sit on a paper towel to absorb excess moisture.
Using a pestle and mortar or flat side of a kitchen knife, smash the garlic into a fine paste.
In a bowl mix your yogurt, then add the garlic paste, cucumbers, salt, and pepper, and mix well.
Alternating a little at a time, add your olive oil and vinegar while mixing.
Add your lemon juice and fresh Dill.
Cover and chill until use for at least an hour.
When ready to serve- top with fresh parsley and a bit of Za'taar.
Serve with warm pita or veggies of choice.
Store in an air tight container in the refrigerator for up to 1 week.