Ingredients:

  • 1 large English Cucumber (approx. 300g)
  • 0.5 tsp Sea Salt
  • 8 oz Full-fat Cream Cheese, softened
  • 0.5 cup Plain Greek Yogurt (5% fat)
  • 1 tbsp Extra Virgin Olive Oil
  • 2 cloves Garlic, minced
  • 2 tbsp Fresh Dill, finely chopped
  • 1 tbsp Fresh Lemon Juice
  • 0.5 tsp Lemon Zest
  • 0.25 tsp Cracked Black Pepper

Instructions:

  1. Grate the cucumber. Use the large holes of a box grater to process the whole 300g English cucumber.
  2. Salt and drain. Toss the shreds with 0.5 tsp sea salt in a strainer. Let it sit until a puddle forms underneath (10 minutes).
  3. Squeeze the moisture. Press the cucumber against the strainer or use a towel to wring it out until it feels like a dry ball of yarn.
  4. Whip the cheese. In a medium bowl, beat 8 oz cream cheese until it is completely silky and glossy.
  5. Fold in yogurt. Add 0.5 cup Greek yogurt and 1 tbsp olive oil to the cheese.
  6. Add aromatics. Stir in 2 cloves minced garlic, 2 tbsp dill, and the lemon zest.
  7. Incorporate the veg. Gently fold the dried cucumber shreds into the creamy base.
  8. Season and brighten. Add 1 tbsp lemon juice and 0.25 tsp black pepper until the scent becomes sharp and fresh.
  9. Chill and set. Cover and refrigerate for 30 minutes until the texture firm and scoopable.
  10. Final stir. Give it one last gentle mix before serving to redistribute any settled oils.