This low-calorie dip is delicious as a snack with crunchy raw vegetable crudités or as a low-fat substitute for mayonnaise in sandwiches and burgers.
2 Lebanese (short) cucumbers
400 g (14 oz/1⅔ cups) low-fat plain yoghurt
4 garlic cloves, crushed
3 tbs finely chopped mint, plus extra, to garnish
1 tbs lemon juice
1. Cut the cucumbers in half lengthways, scoop out the seeds and discard. Leave the skin on and coarsely grate the cucumber into a small colander. Sprinkle with salt and leave over a large bowl for 15 minutes to drain off any bitter juices.
2. Meanwhile, stir together the yoghurt, garlic, mint and lemon juice.
3. Rinse the cucumber under cold water then, taking small handfuls, squeeze out any excess moisture. Combine the grated cucumber with the yoghurt mixture and season well with salt and freshly ground black pepper. Garnish with mint. Serve with crudités.