Prep 48 hrs
Cook 48 hrs
Great dipping sauce for fresh vegetables and even regular potato chips.
- 1 (16 ounce) container plain low-fat yogurt
- 1⁄2 English cucumber (seedless, not peeled, seeded and finely chopped plus a few thin slices)
- 1 1⁄2 teaspoons salt
- 2 garlic cloves, chopped
- 1 tablespoon of fresh mint, chopped (plus additional sprigs)
- 1 tablespoon fresh dill, chopped (plus additional sprigs)
- 1 tablespoon extra virgin olive oil
- 1⁄2 teaspoon red wine vinegar
- 1⁄4 teaspoon black pepper, ground
- Spoon yogurt into sieve lined with cheesecloth or coffee filter set over bowl; cover and refrigerate overnight. Transfer drained yogurt to medium bowl and discard liquid.
- Meanwhile, in colander set over bowl, toss chopped cucumber with 1 teaspoon salt. Let drain at least 1 hour at room temperature, or cover and refrigerate up to 8 hours. In batches, wrap chopped cucumber in kitchen towel and squeeze to remove as much liquid as possible. Pat dry with paper towels, then add to bowl with yogurt.
- With flat side of chef's knife, mash garlic to a paste with remaining 1/2 teaspoon salt. Add garlic, chopped mint, oil, vinegar, and pepper to yogurt and stir to combine. Cover and refrigerate at least 2-4 hours.
- Serve chilled topped with cucumber slices and fresh dill & mint sprigs.