Prep 24 hrs
Cook 0 mins
I have been making and tweaking this recipe for years. I keep it in my fridge almost constantly. It is a great dip for veggies, cracker's, chips, bread cubes and pita bread. It's terrific on chicken and roasted potatoes roasted with olive oil and rosemary. If you do not want to strain your own yogurt, you can use Greek yogurt instead, which does not require straining.
- 2 cups yogurt, plain STRAINED
- 2 large cucumbers
- 1 tablespoon garlic, finely chopped
- 1 tablespoon olive oil
- 1 teaspoon lemon juice, fresh
- 1 teaspoon mint, finely chopped
- 1⁄4 tablespoon salt
- 1⁄4 tablespoon pepper
- To strain your own yogurt: Put the yogurt in a thick napkin or cloth. Put it in a strainer and put the strainer over a bowl to catch the excess liquid. Refrigerate them both in a bowl over night.
- In a small bowl, peel and grate the cucumber. Drain well.
- To drain the cucumber you can use a strainer or you can squeeze the grated cucumber between your hands. You can also use the salt at this point to absorb the excess water from the cucumber.
- In the same bowl add the vinegar, olive oil, garlic, salt and pepper.
- Add the strained yogurt and mix well.
- Refrigerate overnight.