Tuesday, April 6, 2010


I made this to go some Chicken Gyros. My mom loved it so much she was eating as a dip!

Adapted from Elly Says Opa


16 ounces plain yogurt (not fat free)
1 hothouse cucumber or 2 regular cucumbers, seeded
1 clove garlic, finely minced
1-2 teaspoons white wine vinegar
salt and pepper
squeeze of fresh lemon juice
drizzle of extra virgin olive oil


Strain yogurt using a cheesecloth (I used a paper towel that I set in a mesh strainer) over a bowl for several hours or overnight to get out as much moisture as possible.

Peel and seed the cucumber. Shred the cucumbers and then squeeze them to get rid of as much excess moisture as possible. I used a paper towel to do this.

Mix together the strained yogurt, shredded cucumbers, garlic, vinegar and lemon juice (if desired). Salt and pepper to taste. It’s best to refrigerate for 30 minutes or more before serving, so flavors can meld.

Drizzle a little olive oil over the top

One year ago: Basic Blondies

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