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Prep Time: 1 Minutes Cook Time: 0 Minutes |
Ready In: 1 Minutes Servings: 8 |
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Creamy Greek side dish - Great for dipping pita bread or a side to lamb. If using Greek yogurt skip step 1. Prep time does not include draining of yogurt. Ingredients:
1 (16 ounce) container plain low-fat yogurt |
1 1/2 teaspoons salt |
2 -4 garlic cloves |
1 english cucumber, peeled, seeded & finely chopped |
1 tablespoon chopped fresh mint or 1 tablespoon fresh dill, plus additional |
fresh mint sprigs or fresh dill sprig |
1 tablespoon extra virgin olive oil |
1/2 teaspoon red wine vinegar |
1/4 teaspoon ground black pepper |
Directions:
1. Spoon yogurt into sieve lined with cheesecloth or coffee filter set over bowl; cover and refrigerate overnight.
2. Transfer drained yogurt to medium bowl and discard liquid.
3. Meanwhile, in colander set over bowl, toss chopped cucumber with 1 teaspoon salt.
4. Let drain at least 1 hour at room temperature, or cover and refrigerate up to 8 hours.
5. In batches, wrap chopped cucumber in kitchen towel and squeeze to remove as much liquid as possible.
6. Pat dry with paper towels, then add to bowl with yogurt.
7. With flat side of chef's knife, mash garlic to a paste with remaining 1/2 teaspoon salt.
8. Add garlic, chopped mint, oil, vinegar, and pepper to yogurt and stir to combine.
9. Cover and refrigerate at least 2 or up to 4 hours.
10. Serve chilled or at room temperature, topped with cucumber slices and mint sprigs.
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