1 pound cucumber, peeled, seeded, and chopped finely (squeezed dry between paper towels)
2 teaspoons snipped fresh dill
3 garlic cloves, minced
1 tablespoon extra-virgin olive oil
1 tablespoon fresh lemon juice
Instructions
In a sieve lined with cheesecloth (using a coffee filter works in a pinch!), let the yogurt drain, set over a bowl, covered and chilled, for 6 hours.
Pour the yogurt liquid from the bowl and then stir together the drained yogurt, the cucumbers, the snipped dill, the garlic, the oil, the lemon juice, and salt to taste.
Let the dip stand, covered and chilled, for at least 2 hours and up to 8 hours to allow the flavors to develop. Stir the dip, garnish it with the dill sprigs, and serve it with toast points, other soft cooked veggies or even baby meatballs!
Originally Submitted
6/30/2008
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