Serve this yogurt dip with my lamb meatballs, chips, crudité and more!
Makes 1 ½ cups
¼ cup Extra Virgin Olive oIl
1 shallot thinly sliced into rounds
Kosher salt
2 cloves garlic
1 cup full fat Greek Yogurt
1 Persian cucumber, grated
Mint leaves, for serving
Combine olive oil, shallots and a pinch of salt in a small skillet and place over medium heat. Shallot mixture will start to bubble, stir shallots until they are golden brown. Remove them with a slotted spoon onto a paper towel lined plate. Add garlic slices and cooked until light golden brown, about 2 minutes. Remove with a slotted spoon, season with salt and reserve. Allow oil to cool to room temp.
Place yogurt in medium bowl, zest half a lemon into the bowl, cut lemon in half and squeeze one half (about 2 tbsp.) into the yogurt mixture. Using your hands, squeeze out excess liquid from grated cucumbers and add to bowl then add 2 tbsp of reserved shallot/garlic oil and whisk until combined. Season with salt to taste. Place in serving bowl, drizzle with remaining shallot oil, top with crispy shallot mixture and top with mint leaves.
