Ingredients
- 150 ml thick milk kefir
- ½ cucumber
- 1 tbsp chopped dill
- 1 tsp lemon juice
- 1 tsp olive oil
- Small pinch of salt; black pepper
Method
- Grate the cucumber and squeeze out its excess water.
- Stir through the kefir, dill, lemon and oil.
- Season and serve chilled with potatoes, vegetables or flatbread.
- For a thicker dip, use kefir already drained in the fridge; regular drinkable kefir makes a looser sauce.
Allergens: Milk; accompaniments vary.
Use finished, strained milk kefir, with the grains removed. Keep cold dishes refrigerated at 5°C or below and serve promptly. Times and yields vary with your kefir.