Cooling cucumber, creamy yoghurt and fragrant fresh mint – this dip is brilliant for summer entertaining and raceday picnics.
- ½ cucumber
- 250g/9oz natural yoghurt
- Large bunch mint, finely chopped
- Peel the cucumber and halve lengthways. Scoop out the seeds with a teaspoon and then grate. Place the grated cucumber into a clean tea towel and squeeze out any excess water before placing in a bowl.
- Add the yoghurt, mint and a good pinch of seasoning. Mix well to combine.
- Serve with Peter’s Yard Crispbread Bites.
Where to buy: