Great Yogurt Dip

a Greek dip...

Serves 6


2 cups plain yogurt
2 cucumbers, peeled, seeded
Salt, to taste
4 garlic cloves, mashed or minced
1 Tablespoon chopped fresh mint
1 Tablespoon chopped fresh dill
1 Tablespoon extra-virgin olive oil
2 to 3 teaspoons lemon juice


Line a sieve with cheesecloth and place over a bowl. Spoon the yogurt into the sieve and refrigerate for 4 hours to drain.

Meanwhile, using the large holes on a hand-held grater-shredder, grate enough cucumber to measure 1 cup. Spread out the grated cucumber on paper towels, salt lightly and let drain for 15 minutes.

In a bowl, combine the yogurt, cucumber, garlic, mint, dill, olive oil and lemon juice, to taste. Stir to mix well, then season with salt.

Transfer to a bowl and serve as a dip with wedges of pita bread.



nQ said...

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3abeer said...

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