Name: Cucumber-Yogurt Dip
Prep time: 15 min
Yield: 3 cups
Ingredients: 1 ½ cups Greek yogurt, or Yogurt Cheese (see recipe); 3 tablespoons chopped fresh dill; 2 tablespoons chopped fresh mint; 2 tablespoons chopped fresh chives; 1 tablespoon lemon juice; 1 cloves garlic, mined; ½ teaspoon salt; ½ seedless English cucumber, chopped (about 2 cups); Salt and cracked black pepper; Fresh dill sprigs; Assorted vegetable dippers; baby zucchini, baby carrots, tender young green beans , small radishes

Yogurt Cheese

Ingredients

2 cups plain yogurt

Directions

Step 1

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).

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Cucumber-Yogurt Dip

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Recipe Summary