Exotic yogurt with cucumber

Ingredients for 4 servings:

• 50 g natural yogurt
• 150 g cream cheese
• 50 g sour cream
• 20 g coconut milk powder (Bubur Santan, Asiashop)
• 2 tbsp extra virgin olive oil
• 1 tbsp white wine vinegar
• 2 tbsp dill, finely chopped, fresh or frozen
• 80 g cucumber(s)
• 3 m.-sized garlic cloves, fresh
• 2 pinches of red chili, dried and crushed (e.g. Pul Biber)
• 1 pinch(s) of white sugar, fine
• n. B. salt and pepper, black
• 1 pinch(s) of red chili, dried and crushed, (Pul Biber)
• n. B. flowers and leaves (in the picture dill flowers)

Instructions

Working time approx. 15 minutes; Rest time approx. 10 minutes; Total time approx. 25 minutes

An appetizer and spicy dip, primarily for vegetables. Recipe from Bali, Indonesia.

Mix all ingredients, from yogurt to white wine vinegar, thoroughly. Strip the leaves from top to bottom of the fresh, washed dill and chop finely. Weigh the frozen dill and thaw. Wash and peel the cucumber, cut it in half lengthwise, and remove the seeds. Grate the appropriate amount with a coarse grater. Add a little salt and mix in the salt. Let it sit for 10 minutes. Using a clean tea towel, vigorously squeeze out the water. Peel the garlic cloves and press them directly into the yogurt mixture using a garlic press. Add the dill, cucumber pieces, chili, and sugar; mix everything well. After 10 minutes, season with salt and pepper, garnish, and serve as an appetizer or dip. Note: Can be used instead of mayonnaise as a low-calorie alternative.