Sour milk dip with cucumber and mint

Ingredients for 1 servings:

• 500 g sour milk
• 2 cloves garlic, approx.
• 1 cucumber(s)
• e.g. mint, dried or fresh
• some olive oil, if necessary
• some salt

Instructions

Working time approx. 10 minutes; Rest time approx. 6 hours; Total time approx. 6 hours 10 minutes

to prepare well

Peel the cucumber, finely grate it, place it in a sieve to drain, and squeeze the excess liquid well with a spoon or your hands. Finely chop the mint or crush the dried mint. Mix the sour cream, mint, cucumber, 1-2 crushed garlic cloves, and a pinch of salt. Let it sit in the refrigerator, preferably overnight, and season with mint and salt if desired. If you like, drizzle with a little olive oil. The quantities of mint are difficult to determine. Fresh mint can vary in flavor, while dried mint is generally more flavorful; you need less. It’s best to start with about 2 tablespoons of chopped fresh mint and add more if needed. It tastes good as a side dish to grilled meat, but also as a dip with some white bread.