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.

More Recipes

Pin It on Pinterest

Share This