A cousin to Greek tzatziki, Ana Sortun’s easy-to-make Turkish cucumber-yogurt dip includes a twist: dried mint. Serve with crackers and veggies as an appetizer, or (our favorite) dollop it on crispy potato latkes.
| Level: | Easy |
| Total: | 15 min |
| Active: | 15 min |
| Yield: | 6 servings |
Ingredients
- 1 clove garlic
- 1 tablespoon lemon juice
- kosher salt
- 3/4 cup English cucumber
- 2 scallions
- 2 tablespoons chopped parsley
- 1 cup whole milk Greek yogurt
- 1/2 teaspoon dried mint
- 1 tablespoon extra-virgin olive oil
Instructions
- Cut the garlic clove in half and place the halves at the edge of the cutting board. Use the dull side of your chef’s knife to cut the garlic almost to a mash, then use the sharp side to mince it. Put the garlic and lemon juice in a small bowl along with a pinch of salt to remove the raw taste from the garlic and lightly pickle it.
- Chop the cucumber, scallions, and parsley and add them to the garlic.
- Finish by mixing in the yogurt, dried mint, and olive oil. Season with salt and serve with crudités, pita, or latkes.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 101 |
| Total Fat | 7 g |
| Saturated Fat | 3 g |
| Carbohydrates | 4 g |
| Dietary Fiber | 0 g |
| Sugar | 3 g |
| Protein | 6 g |
| Cholesterol | 10 mg |
| Sodium | 253 mg |