|Description:||Traditional Greek cucumber dip/appetizer||Posted:||2005-12-22|
|Key words:||greek, dip||Category:||Appetizers|
|Ingredients:||1 large container plain yogurt (more manly measure!)
1 medium cucumber (or more - depending on how many seeds are in the
4 cloves crushed garlic (or more! I use 4-5)
1-1/2 tsp pepper
2 tsp dill
1/4 c good olive oil
|Preparation:||Drain the yogurt. The longer the better. I use one of those permanent coffee filters and do it overnight, although cheesecloth works in a pinch. The better you drain the yogurt, the better the texture and firmness. Save the whey for soups or sauces. It's uber healthy.
1 hour or so before you are ready to start things up, peel and shred the cucumber, removing as many seeds as possible. Drain the cucumber in a colander for 30 minutes to an hour.
Mix all ingredients together and chill before serving. I usually end out messing with the dill and/or cucumber, adding more until I'm happy with the result. Don't use too much pepper as it will overpower the more delicate sweetness from the cucumber.
|Notes:||The whey from the yogurt makes a good starter culture for Sauerkraut.|