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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 6 |
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This is like the garlic dip that many of our Greek friends make and use in their restaurants. Serve in a bowl and garnish with fresh mint leaves, parsley sprigs and olives. Ingredients:
1 (32 ounce) container plain yogurt |
2 cucumbers |
1 medium head garlic |
1/4 cup extra virgin olive oil |
3 tablespoons lemon juice |
1 teaspoon chopped fresh dill weed |
salt and pepper to taste |
Directions:
1. Place the yogurt in a large square of double cheesecloth. Tie the cheesecloth at the top and let any excess liquid drain for about 4 hours.
2. Peel cucumbers; remove seeds with a spoon. Shred the cucumbers, then squeeze to drain excess liquid.
3. Peel and mince garlic.
4. In a medium-sized bowl, whisk together the olive oil, lemon juice, dill, salt and pepper. Add yogurt, cucumbers and garlic and stir until evenly combined. Refrigerate until ready to use.
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