I sometimes wonder, what would life be without dips and sauces?! Either to complement fresh fruits or vegetables or to be served along side fries, wafers and other fried snacks, for me, no day is complete without at least one portion of a creamy, delightful dip. I use dips as a spread over my toast, with my crackers, with Pita bread and with fresh, raw vegetables. Now I have a particular weakness for Mediterranean dips for two reasons – one, they are low on calories, and two, they are very, very high on taste. I got introduced to and learnt the nuances of Mediterranean cuisine during a visit to the Middle East, where all I would eat was Hummus, Falafel and Khuboos. Khyar bi Laban is actually a yogurt and cucumber salad made the Mediterranean way with yogurt and finely diced cucumbers. However, I make mine with grated cucumber and hence, it also serves as a great dip. Here’s the recipe:
1 cucumber (grated)
1 cup thick yogurt
2 tablespoons sour cream
1 clove garlic (minced)
1 tablespoon olive oil
8-10 fresh mint leaves (finely chopped)
Salt (to taste)
Sprinkle a pinch of salt on the grated cucumber and put it in a strainer. Press down with a spoon and squeeze all the excess water.
In a bowl, mix together the yogurt, sour cream, garlic, olive oil, mint leaves and salt. Mix well.
Add the grated cucumber and mix again.
Serve cold with warm Pita bread, crackers or fresh vegetables.
Eat, drink and be merry! 🙂