This yogurt dip recipe does not involve any cooking at all. As a general thing and attitude towards what I engorge, I do like preparing/cooking everything I can from scratch because I know I have full control over what goes on our plates and ultimately into our tummies.
How to make this yogurt dip?
It's only a matter of having the ingredients or most of the ingredients since you can always change things according to your liking and different ingredients can be added.
When it comes to choosing your yogurt, of course, you can use any type you like but I never recommend the fat-free one as firstly, it is way too runny, and secondly, again, most have a lot more additives than you can imagine and stuff that we could do without;-)).
You could try different tastes like celery, celeriac, onion, red onion, pepper (any color), herbs, etc., that you may think will go well with this. I shall now leave this entirely to your imagination hence my love for freestyle cooking. It can be made interesting and although you may be cooking the same dish over and over again, each time will be different. How cool is that!! ;))
I love to share this side dish/snack with you and want you to try it as it is very refreshing and super light as well as a very easy one to make; keep it in the fridge and eat whenever you fancy.
I avoid buying any fat-free products as those are not the best option to help us stay healthy. Oh yes, they don't contain fat but they have other unnecessary ingredients that can be much less healthy than the fat itself. My policy is that it is better to eat less but of much better quality (best option: whole foods) rather than a lot of poorer quality with millions of additives, an approach that I am sure many people share.
Here are some more refreshing dishes you may like:
- Chilli, ginger and lemon rind jam
- Refreshing salmon pâté with crudities
- Prawn, radish and cucumber open sandwich
Creamy cucumber, fennel & yogurt dip
Equipment
- chopping board
- knife
- glass bowl
- grater
Ingredients
- 600 g yoghurt (21.16 oz) organic (full fat)
- 1 medium cucumber organic
- ½ bulb fennel
- ½ teaspoon fennel seeds (optional)
- ½ teaspoon sea salt
- 1 clove garlic (optional) finely grated
- 10 springs fresh dill
- 1 pinch pepper
- 1 pinch cayenne pepper
Instructions
- Wash the cucumber and peel it. Cut it in half lengthwise and with the help of a spoon or a teaspoon scope out the middle section of it, the part with the seeds. That is pretty juicy/watery.
- 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.
- 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.
- Mix all together 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.
Silvie / Citronelle and Cardamome says
Lovely dip with fennel and cucumber.
Ramona says
Thank you Silvie, it really is soo nice. Thank you for stopping by. 😉