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Creamy Cucumber, Fennel & Yogurt Dip

By: Ramona Cuisine from ramonascuisine.com
Updated December 06, 2019
Creamy Cucumber, Fennel & Yogurt Dip
Creamy Cucumber Fennel Yogurt Dip

"This recipe does not involve any cooking at all. As a general thing and attitude towards what I engorge I generally do like preparing/cooking everything I can from scratch because I know I have full control over what goes on my plate and in my stomach. What you will find, and I am pretty sure you are aware of this, is that even when you buy a simple snack like this that may look like just a simple yoghurt dip has a lot of additives amongst ingredients so it’s always safer to make your own. It gets even more promising since this only takes minutes to prepare."

NotesIt can be served as a side dish or a snack with your own choice of crudities that you like or are in season. My suggestions are: carrot, celeriac, celery, cucumber, peppers of any color, fennel, suede, tomatoes.
Pita bread or any home made bread or crackers can be an excellent choice to eat it with too. A wrap or sandwich filler especially would go well with a nice homemade falafel. It is an excellent salad topper to any cooked meat that's been barbecued or oven cooked.
Yummy!!

Serves3

Preparation Time15 min

Ingredients

  • 600 g yogurt ( full fat) organic
  • 1 medium cucumber organic
  • 1/2 bulb fennel
  • 1/2 tsp fennel seeds (optional)
  • 1/2 tsp sea salt
  • 1 clove garlic (optional) finely grated
  • 10 springs fresh dill
  • 1 pinch pepper
  • 1 pinch cayenne pepper
  1. Wash a cucumber and peel. Cut it in half lengthwise and with the help of a spoon or a teaspoon scope out the middle section of it, the one with the seeds that is pretty juicy/watery.

  2. In a bowl, grate coarsely the cucumber. Squeeze out the water by taking the cucumber in your hands and squeeze any water out; ? ?this will help with not making the yoghurt any runnier.

  3. In a separate bowl put the yoghurt with a pinch of salt a bit of pepper/cayenne pepper and add the cucumber, the fennel which should also be grated, the fennel seeds, the garlic and the dill.

  4. Mix altogether and keep it in the fridge. It can be served immediately or whenever you like as it can last for at least a day or two in the fridge It's a lovely and really refreshing snack.

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