Turning Mexican food a little Greek, this nacho dip is great served with homemade pita chips. Prepare as soon as a day ahead for get togethers or for those cheat nights of junk food.
2 baby cucumbers or 1/2 English cucumber
1-2 garlic, shredded
1 cup (500g) Greek yoghurt
1 tbsp olive oil
1 – 1 1/2 tbsp white vinegar
Salt to taste
Cut off ends of cucumbers and peel off some of the flesh. Using a cheese grater on the larger grate size, grate the cucumbers onto a plate. (Note: if using an English cucumber, ensure to remove center seeds before shredding). Using your hands and squeeze out the liquid and then place into a mixing bowl. Grate the garlic on the fine side of the grater and add to the cucumber. Add yoghurt, oil, vinegar and salt and mix well. Refrigerate until ready for use.
Cover and refrigerate until ready to use. Makes 1 cup.