Creamy cucumber, fennel & yogurt dip
Ramona's Cuisine -
Pita bread or any home made bread or crackers can be an excellent choice to eat it with too. A wrap or sandwich filler especially would go well with a nice homemade falafel. It is an excellent salad topper to any cooked meat that's been barbecued or oven cooked.
☆☆☆☆☆ 0 votes0
·600 g yogurt ( full fat) organic
·1 medium cucumber organic
·1/2 bulb fennel
·1/2 tsp fennel seeds (optional)
·1/2 tsp sea salt
·1 clove garlic (optional) finely grated
·10 springs fresh dill
·1 pinch pepper
·1 pinch cayenne pepper
How to Make Creamy cucumber, fennel & yogurt dip
- Wash a cucumber and peel. Cut it in half lengthwise and with the help of a spoon or a teaspoon scope out the middle section of it, the one with the seeds that is pretty juicy/watery.
- In a bowl, grate coarsely the cucumber. Squeeze out the water by taking the cucumber in your hands and squeeze any water out; ?? ??this will help with not making the yoghurt any runnier.
- In a separate bowl put the yoghurt with a pinch of salt a bit of pepper/cayenne pepper and add the cucumber, the fennel which should also be grated, the fennel seeds, the garlic and the dill.
- Mix altogether and keep it in the fridge. It can be served immediately or whenever you like as it can last for at least a day or two in the fridge It's a lovely and really refreshing snack.