Superbowl is in a couple of days; as usual all I am looking forward to is the commercials, the food, and of course half time. So it only makes sense for me to post a dip recipe for you to make and enjoy. Yes, it is true that this recipe is very similar to our very own Mast-o-Khiar. But let me give you a quick background about where the inspiration for this dip came from. Last year when the Sous Chef and I visited Belize, we spend two incredible nights at Pook’s Hills Lodge. Each night the guests gathered in the main cabana for some pre-dinner socializing and Happy Hour. As we chatted and made drinks in the self-service bar, we were served dip and chips for appetizers. One of the nights we were treated to a delicious cucumber dip served with corn chips.
The delicious and refreshing dip tasted fantastic paired with Belizean Rum and Coke! When we came back from our trip I started experimenting with the dip. This is confession time. Are you ready? I have admitted here before that I have a deep love for dips. But really, what I really have is a very strong love, actually a weakness, for potato chips. This Cucumber Dip has become my go to and I can’t get enough of it. It is super simple to make and you can pair it with tortilla, corn, pita, or potato chips. I have found that my favorite of all for this dip is potato chips.
In a bowl grate cucumber. Mince garlic and add to the cucumber.
Add salt and pepper to taste.
Add yogurt and mix well. Allow to chill in the fridge for one hour before serving.
- 1 Persian cucumber
- 1 garlic clove
- 2 cups firm yogurt such as Lebni or Greek yogurt
- salt & pepper
- Grate cucumber. Mince garlic then add to cucumber.
- Season ingredients with salt and pepper.
- Add yogurt and mix well.
- Chill in the fridge for one hour before serving.
- Serve with tortilla, corn, pita, or potato chips.