Monday, July 16, 2012
I love this recipe for dipping raw vegetables and to use on sandwiches and wraps. It is easy and simple but tasty.
Cucumber and Yogurt Dip
This recipe calls for Greek Yogurt which is much thicker than your normal yogurt. If you want you can use a regular yogurt but you need to get the excess water out first. To do that you need to line a fine sieve with cheese cloth and place it over a bowl to catch the water. Put the yogurt in the cheesecloth, cover and refrigerate overnight. By morning the water will have drained out and you can proceed with the recipe.
For seedless cucumbers you can use a regular cucumber just cut them lengthwise and use a melon baller to remove the seeds.
12 oz. Greek Yogurt
3 Tablespoons finely diced Dill
2 Tablespoons finely diced chives
1 garlic clove pressed or finely diced
½ teaspoon of sea salt
2 cups of seedless cucumbers – peeled and shredded. Do not dice as the shredding adds the best flavor and texture.
Combine all in a non-reactive bowl and chill for at least one hour.
You can also add 2 tablespoons of finely diced mint
You can add chopped scallions