Ingredients

Instructions

  1. Empty yogurt into a small mixing bowl.
  2. Grate the half cucumber into yogurt.
  3. Using a garlic press, press the garlic into bowl.
  4. Add vinegar, chopped dill, salt and pepper to taste.
  5. Best when chilled for 30 minutes or so.
  6. Keeps great in fridge for a few days.
  7. Serve with warm pita bread for dipping.