Cucumber and dill yogurt with warm bread
myAudience · AI-generated food illustration · Original AI-generated illustration; no third-party photograph
Cucumber brings fresh crunch to thick yogurt, but its water needs somewhere else to go first. Grate it coarsely and squeeze gently in a clean cloth. Keep the garlic modest so dill remains part of the flavour.
For 4 snack portions, use ½ cucumber, 250g thick plain yogurt, ½ small grated garlic clove, 1 tablespoon lemon juice, 1 teaspoon olive oil and 1 tablespoon chopped dill. Contains milk. Serve with bread or vegetable sticks, checking bread allergens.
Wash cucumber, trim and grate coarsely. Gather in a clean cloth and squeeze out excess water over the sink. Mix yogurt, garlic, lemon and oil, then fold in cucumber and washed chopped dill. Taste before adding a small pinch of salt and black pepper.
Allow 15 minutes and chill until serving. Use a clean serving spoon and keep the shared bowl out of direct sun. Prepare only what you need, or refrigerate promptly and use within 24 hours for the best texture, observing the yogurt label's shorter instruction. A little liquid may separate during storage; stir gently rather than adding more yogurt automatically.