200g (7 oz)Greek yoghurt (goat or sheep)alternatively use sour cream)
100g (3.5 oz)cucumbergrated, without seeds
20g (0,7 oz)Raspberriesfresh or frozen
2tbspfresh dillfinely chopped
4tbspolive oilextra virgin
2/3tspred paprika powdermild
2tbsplemon juiceor white vinegar
Remove the seeds from cucumber, peel and grate it. Place it in a metallic strainer and add a pinch of sea salt. Leave it in the refrigerator for 5 minutes so that the excess liquid drips in a bowl.
Place Greek yoghurt (or sour cream), feta cheese, 2 tablespoons of olive oil, lemon juice, spices (everything except dill) and raspberries in a food processor. Pulse until it all unifies. If you want a creamier consistency, pulse a bit longer.
Place the mixture in a bowl and add the grated cucumber. Mix with a spoon.
Chill for at least an hour before serving. Just before serving, decorate with additional 2 tablespoons of olive oil and sprinkle with freshly chopped dill.
If you want to keep the dip for several days in the refrigerator, place it in a glass jar with a lid.