Ingredients:
1 cucumber
8 Ounce(s) plain non-fat yogurt
1 Teaspoon(s) lemon juice
2 Teaspoon(s) olive oil
1 Clove(s) garlic
1/4 Teaspoon(s) salt
1/4 Teaspoon(s) pepper
1 Teaspoon(s) dill
1 Teaspoon(s) chives |
Directions:
1) Strain the yogurt using a metal strainer or a coffee filter for a few hours to remove as much liquid as possible. Set aside.
2) Scoop seeds out of the cucumber with a small spoon. Place cucumber in a mini food processor or grate with a box cheese grater. Drain the liquid from the cucumber in a metal strainer and sprinkle with a little salt (this helps release the liquid). You may want to use the back of a spoon to help squeeze out any excess liquid.
3) Combine strained cucumber, garlic, yogurt, salt, pepper, lemon juice, dill, chives and refrigerate for a few hours before serving.
4) Makes about 2 cups. Store in refrigerator for about a week. |
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