Dietary: Veg, GF, EF, NF
1 large cucumber (350-400g), finely grated
1 cup (260g) Greek yoghurt
1 cup (240g) sour cream
1-2 cloves garlic, crushed
1/2 tsp fresh dill, finely chopped
1/2 tsp fresh mint, finely chopped
Sea salt and pepper, to taste
Finely great the cucumber and drain through a sieve or wrap in a table cloth to remove excess water.
Place all ingredients in a medium-sized bowl and stir to combine.
Serve chilled with meat or vegetables.
Serving and storing leftovers: Serve immediately or store in the fridge for up to 4 days.
- Add 1-2 tsp of Wholesome Child Veggies+ to the dip.
Allergy advice and simple swaps:
- For a dairy-free alternative: Swap Greek yoghurt for coconut yoghurt and sour cream for additional coconut yoghurt or a dairy-free sour cream alternative.