Cucumber Yogurt Dip
added 03/07/08
Makes about 2 cups
At least eight hours before you wish to serve this dip, you will
need to drain excess liquid from the yogurt. Be sure to use a brand
that does not contain starches, gums, or gelatin. Carrageen should
not be a problem, but other thickeners will not allow the excess
liquid to drain away.
16 ounces plain nonfat yogurt
1 pound cucumbers, peeled, seeded, and chopped fine
2 tsp. finely chopped fresh dill plus dill sprigs for garnish
3 garlic cloves, minced
1 Tbs. extra-virgin olive oil
1 Tbs. fresh lemon juice
Salt to taste
Pita bread cut into wedges, or mini pitas
At least six hours before you wish to prepare this dip, place a
fine sieve or a strainer lined with two layers of cheesecloth over
a bowl. Spoon in the yogurt, cover the strainer with plastic wrap
and let it drain in the refrigerator.
Pour the liquid from the bowl. Place the drained yogurt in the
bowl. Squeeze the chopped cucumbers between paper towels to remove
excess water and add them to the yogurt. Mix in the chopped dill,
garlic, oil, 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 the pita wedges.
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