This is the famous Greek dip made with goat milk yogurt. It is a popular raw dish because it is fast and easy. Use this to dip dolmades, raw chips etc. This is very good as a dip for veggies like carrots, celery, broccoli, radishes, cauliflower, kale, mushrooms, peppers, diakon, zucchini, tomatoes, etc.
Ingredients:
- Cashews (2 cups soaked 24 hours)
- Cucumber (1 cup shredded)
- Lemon juice (1/2-1 whole lemon, squeezed, Verjus works great in this dish!!)
- Garlic (4 cloves crushed)
- Dill (fresh ¼ cup if you have it) or Mint (fresh leaves, chopped 1/4 cup)
- Olive Oil (1/4 cup, can omit, but an olive oil from a Crete farm, stone pressed is very healthy)
- Salt to taste
This works best if the cashews are soaked for 24 hours, changing the water after 12 hours. This recipe will work with unsoaked cashews but is not as creamy. Blend the cashews, lemon juice, garlic, dill and salt in a food processor. If you are using a cheap blender you made need to add 1/4 cup of water and keep stiring to get it to blend. When it is the consistency you like pour it into a bowl and put in the shredded cucumbers and oil. Then stir. This tastes best after an hour in the refrigerator. I often substitute mint in place of dill for a different take. I chop the mint and add it at the end with the oil. With this dish you want to taste the cucumber, lemon, garlic and the herb. If it has been on the table for a while, pop it back in the fridge for 30 minutes to bring it back to life. Unused portions can be put in a sealed container and used for up to 4 days later. If this is for dipping dolmades or a similarly sourish thing then I use ½ a lemon. If I am veggie dipping I use a whole lemon. Salud
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