This is a bright, tangy, quick and easy recipe that is really very versatile. Delicious any time of year but it especially shines in spring when all the new herbs are tender and freshly growing in the garden. It is perfect as a simple dip for crudité or toasted breads but also works as a topping / dressing to grilled meats, side dishes and salads.

RECIPE

1 container (5.3 oz) of full fat greek yogurt

1/2 cup of shredded cucumber

1 garlic clove

1 lemon

fresh (or dried) herbs of your choice - mint, dill & chives work especially well

salt
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• Shred cucumber into a small bowl and salt generously with about 3/4 teaspoon of salt. Stir to combine and let sit for 15-30 minutes to draw out the water from the cucumber.

• Drain the cucumber of it’s water and add the container of yogurt.

• Crush the garlic through a press and add to the bowl.

• Add a teaspoon or two of lemon zest along with half of the lemon juiced. Reserve the other half of lemon to add if needed for consistency and/or taste.

• Chop enough herbs to measure about a quarter cup and add those to the bowl.

• Stir to combine, add more lemon juice or salt to taste and then serve topped with cracked pepper, togarashi or za’atar.

This portion will be a good size for a party dip or would serve 2-4 as a dressing for a meal.