Prep 5 mins
Cook 2 hrs
I can not get enough of this recipe for this cucumber-yogurt dip/sauce. Works well on roasted meats, in wraps, on rice, as a dip with vegetables or pita (or just baguette) on a spoon.... I used it on my curried chicken and rice recipe and it added a little coolness to the spices.
- 8 ounces plain yogurt, drained
- 1⁄2 lemon, juice of
- 2 garlic cloves, finely grated
- 1⁄2 cucumber, seeded and chopped fine
- 1 teaspoon dried dill
- salt & pepper
- to drain the yogurt, line a mesh colandar with cheesecloth or a coffee filter and hang over a bowl. Let the yogurt drain at least an hour or two, but no big deal if it is easier for you the night before. If that is the case, make sure to cover the top and leave it in the fridge.
- This can be skipped if you can get your hands on real Greek yogurt, which is thicker than most commerical brands.
- Place the now thickened yorgurt to a bowl and add the other ingredients. Best if it sits for a bit to let the flavors combine, but with me, it is likely that it will get eaten long before.
- You may keep leftovers in the fridge, but I find the raw garlic can get a bit intense upon sitting. Not that that is a bad thing, but consider yourself warned.
I just noticed that I never rated this recipe and I must make this at least twice a month! Seriously, I love this dip, especially with pita bread. Thank you so much for sharing this with us!
Delicious. I did have real Greek yogurt, but no dill, so I minced some fresh mint (about 2 T). Great with baby carrots!
This just goes to show you sometimes DO need a recipe for the simplest of things!! :) Thanks Brew, this turned out really well. I used balkan style (thick) yogurt and still drained it for the day in the fridge. I also followed your instructions and seeded & chopped as opposed to grating/squeezing like I normally do. It's really pretty perfect! Thanks, won't go back now.