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Prep Time: 10 Minutes Cook Time: 0 Minutes |
Ready In: 10 Minutes Servings: 4 |
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Lower-fat than the classic Greek dip. Adapted from a Volumetrics recipe, serve with vegetable dippers or toasted pita triangles. Thin it down with some extra oil or milk for a salad dressing. Ingredients:
1/2 large seedless european cucumber (or 1 standard cucumber, seeded) |
1 garlic clove, minced |
1/4 teaspoon salt |
1/2 cup finely crumbled feta cheese |
1 1/2 cups plain fat-free yogurt |
1 tablespoon minced fresh dill (or 1 tsp. dried) |
1 -2 teaspoon fresh lemon juice |
1 teaspoon extra virgin olive oil |
Directions:
1. Remove ends of cucumber, and grate, using the shredding disk in a food processor or the large holed side of a box grater; drain on paper towels for a few minutes to absorb excess fluid. Mix the cucumber, garli, and salt in a medium bowl.Stir in remaining ingredients, cover, and chill at least an hour before serving.
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