Cucumber Radish Dip
A yummy dip to accompany your next veggie platter.
Servings: 3 cups
Ingredients
- 16 ounce plain yogurt strained for 3 hours in the fridge (organic whole milk yogurt). Or you could also use organic sour cream.
- One large cucumber seedless if possible, washed, peeled, and chopped
- Four finely minced garlic cloves
- One grated and minced white radish because I like it hot and spicy
- One half white onion grated and minced
- I also added more garlic powder at this point
- 1/2 teaspoon pepper or more to taste
- 1/2 cup olive oil
- Optional for different flavors: vinegar fennel, mint, dill, lemon juice, coriander, cumin
Instructions
- Generously salt cucumbers, then strain on a paper towel until the yogurt is ready. After the yogurt has drained, add pepper. Pour olive oil on top and mix. Add and mix veggies. Add whatever else you have left over from the farmers market or any optional flavors.
- Leave it in the fridge for a few hours to settle and for flavors to mingle.