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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 10 |
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This is a wonderful dip for veggies, or pita chips. Ingredients:
1 (16 ounce) container low-fat plain yogurt |
1 cucumber, peeled, seeded, and grated |
2 cloves garlic, minced |
1 tablespoon chopped fresh parsley |
1 tablespoon chopped fresh mint |
1 tablespoon dill |
1 tablespoon fresh lemon juice |
salt and pepper to taste |
Directions:
1. Line a colander with two layers of cheesecloth and place it over a medium bowl. Place the yogurt on the cheesecloth and cover the colander with plastic wrap. Allow yogurt to drain overnight. (If you buy Greek Style Yogurt, you will not need to drain.)
2. Lay grated cucumber on a plate lined with paper towel; allow to drain 1 to 2 hours.
3. Combine the drained yogurt, cucumber, garlic, parsley, mint, lemon juice, salt, and pepper in a bowl. Refrigerate for at least 2 hours before serving.
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