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Prep Time: 25 Minutes Cook Time: 0 Minutes |
Ready In: 25 Minutes Servings: 6 |
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Ingredients:
1 32 oz. greek yogurt, strained |
1 cucumber |
1 tablespoon(s) dill, finely chopped |
1/4 teaspoon(s) fresh lemon juice |
2-3 clove(s) garlic, minced |
1/2 teaspoon(s) plus each, salt & pepper |
pocketless pita bread, warm for serving |
1/4 teaspoon(s) xvoo |
Directions:
1. * Peel & coarsely grate cucumber & put in sieve or wrap in cheese cloth Squeeze out as much of the water as possible & put into a bowl
2. * Add yogurt, garlic & dill to cucumber & season with salt & pepper mix well & chill in refrig. for about 2 hrs. before serving.
3. * To serve, stir cucumber & yogurt dip & transfer to a bowl. Season with salt as desired.
4. * Accompany with warm pita bread.
5. Method for strained ogurt..place a large piece of cheesecloth or paper towel in a colander, over a bowl. Place content of one container of plain yogurt into cheesecloth and fold the draped edges over & place in refrigerator for an hour or two, the longer you leave it the thicker it will get. A small plate placed on top of the yogurt will aid in the drainage of the excess water yielded from the yogurt. Add all the remaining ingredient & mix well.
6. Taste toast add salt as need.
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