Yogurt dip with chili and garlic

Ingredients for 4 servings:

• 250 g yogurt, Greek cream
• ½ tsp salt
• 1 pepper, red
• 1 garlic clove(s)

Instructions

Working time approx. 10 minutes; Rest period approx. 1 day; Total time approx. 1 day 10 minutes

also delicious as a spread

Let the yogurt drain overnight in the refrigerator in a sieve lined with a tea towel or cheesecloth. This will give the yogurt a firm yet creamy consistency. Halve the hot pepper, remove the seeds and core, and cut into tiny cubes or strips. Peel the garlic and press it through a press. Mix the yogurt with the hot pepper and garlic and season with salt. Tastes great as a dip for vegetable sticks or as a spread on whole-grain bread or crispbread.