- In bowl, stir together yogurt, dill, mint, chives, juice, garlic, and salt. Let stand 15 minutes or refrigerate up to 12 hours.
- Before serving, stir in cucumber. Season with salt and black pepper. Top with dill sprig. Serve with assorted vegetables. Cover and refrigerate leftovers; stir well before serving.
- Suspend small colander over bowl. Lime colander with three layers cotton cheesecloth or a paper coffee filter. Spoon in yogurt. (Use yogurt without gums, gelatin, or fillers to ensure whey and curd separate.) Cover with plastic wrap; refrigerate at least 24 hours. Discard liquid. Makes about 3 cups (24, 2 tablespoon servings).
Nutrition Facts (Cucumber-Yogurt Dip)
- Per serving:
- 21 kcal cal.,
- 1 g fat
- (1 g sat. fat,
- 3 mg chol.,
- 65 mg sodium,
- 1 g carb.,
- 0 g fiber,
- 1 g pro.
- Percent Daily Values are based on a 2,000 calorie diet