Recipe by Chef Heidi Fink
Heidi Fink


  • Prep time 15 mins
  • Ready in 15 mins
  • Yield 2 cups

Refreshing with mint and cucumber, tangy with lemon and yogurt, this is perfect with my recipe for spanakopita, or as a dip with veggies and toasted pita bread.



NOTE: some brands of greek yogurt are more tangy than others, so you may find that you need less or more lemon juice than what is called for in the recipe. Full-fat greek yogurt is the best for flavour and texture in this recipe.

  1. Place the yogurt in a bowl. Grate the small clove of garlic on a microplane, or press it through a garlic press, or minced it very very fine, and add to the yogurt.
  2. Add the lemon juice, olive oil, minced mint, salt and minced cucumber. Stir well to combine. Allow to sit for a few minuites before tasting to adjust seasonings.
  3. Serve immediately, or stranfer to storage container and store inthe fridge for up to 5 days.

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