Cooling cucumber, creamy yoghurt and fragrant fresh mint – this dip is brilliant for summer entertaining and raceday picnics.
- ½ cucumber
- 250g/9oz natural yoghurt
- Large bunch mint, finely chopped
- Peel the cucumber and halve lengthways. Scoop out the seeds with a teaspoon and then grate. Place the grated cucumber into a clean tea towel and squeeze out any excess water before placing in a bowl.
- Add the yoghurt, mint and a good pinch of seasoning. Mix well to combine.
- Serve with Peter’s Yard Crispbread Bites.
Where to buy:
Karen can usually be found glued to her computer or at the stables. Having edited several national magazines she co-founded Eclipse Magazine in 2008 after realising that many of her friends were nervous about going racing due to lack of information – what to wear, how to bet etc.
She absolutely loves her job (how many people can say that?!) and is truly grateful to all supporters of and contributors to Eclipse Magazine.
If you are reading this she would like to say THANK YOU! (And please spread the word about Eclipse…!!)