Yogurt Dip with Garlic, Mint, and Dill

(from desert.rose32’s recipe box)

Categories: Appetizers

Ingredients

  • 2 cups plain yogurt
  • About 1/2 English (hothouse) cucumber, peeled, halved and seeded
  • Salt, to taste
  • 4 garlic cloves, mashed in a mortar or minced
  • 1 Tbs. chopped fresh mint
  • 1 Tbs. chopped fresh dill
  • 1 Tbs. extra-virgin olive oil
  • 2 to 3 tsp. fresh lemon juice

Directions

  1. Line a sieve with cheesecloth and place over a bowl. Spoon the yogurt into the sieve and let drain in the refrigerator for 4 hours.

  2. Meanwhile, using the large holes on a handheld grater-shredder, grate enough cucumber to measure 1 cup. Spread out the grated cucumber on paper towels, salt lightly and let drain for 15 minutes.

  3. In a bowl, combine the yogurt, cucumber, garlic, mint, dill, olive oil and lemon juice, to taste. Stir to mix well, then season with salt.

  4. Transfer to a bowl and serve.

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