Receta | Yoghurt and cucumber dip

Yoghurt and cucumber dip

Número de comensales

8

Tiempo de elaboración

20'

Ingredients

350 g Quescrem Culinary Yoghurt
50 g Rice vinegar
25 g Sugar
50 g Water
2 g Salt
4 g Green cardamom
100 g Cucumber, skin on and cut into smal dices
100 g Mint

Directions

1

Make a syrup with the water, sugar and green cardamom. Leave to cool before adding the rice vinegar and cucumber.

2

Vacuum pack the cucumber and syrup and leave to marinate for 12 hours.

3

Once marinated, strain and combine with Quescrem culinary yoghurt, salt, 75 g of the syrup and chopped mint.

To finish

Serve the yoghurt and cucumber dip in a bowl. Cut a wheat tortilla into pieces and place it round the dip.

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