Ingredients
1 Medium Garlic
1 Small Cucumber, grated
250g of Greek yogurt
1 Lemon
Olive oil & Dill to garnish
Carrots & Cucumber to dip!
Method
Preheated oven at 160 degrees. Cut top of garlic off and drizzle with olive oil. Wrap in foil and put into oven for 50 mins until roasted Squeeze garlic out into a bowl, careful not to leave skin, and mash with a fork until smooth. Add Greek yoghurt, grated cucumber (squeeze juice out), lemon juice and season with salt and pepper. Mix thoroughly. Enjoy with toasted pita bread or fresh carrots and cucumber, drizzle with a generous pour of olive oil, garnish with dill.
