Yield: 2 cup(s)
Measure | Ingredient |
---|---|
2 cups | Plain yogurt * |
1 large | Cucumber |
1 teaspoon | Salt |
2 cloves | Garlic, minced |
2 tablespoons | Fresh dill, finely chopped |
1 tablespoon | White wine vinegar |
¼ teaspoon | Pepper |
2 tablespoons | Olive Oil |
\N \N | Calories: 15 Total Fat (g): 1 |
\N \N | Protein (g): Saturated Fat (g): |
\N \N | Sodium (g): Cholesterol (mg): |
Preparation Time: 15 min Cooking Time: 2 hour standing Instructions:
Line plastic or nylon sieve with cheese-cloth set over bowl. Spoon yogurt into sieve. Cover and let drain in refrigerator 2 hours.
Meanwhile, peel, seed, and coarsely grate cucumber. Place in colander, Sprinkle with salt and cover with plate small enough to fit inside colander; let drain 1 hour. Rinse cucumber; pat dry on paper towels.
In a medium bowl combine yogurt, cucumber, garlic, dill, vinegar and pepper. Stir in olive oil, a little at a time until blended.
Source/Author: Homemakers Recipe Collection of the Year / typo Bob Shiells
Nutrition: per: Tablespoon
: Carbohyrates (g):
Notes:
* Use yogurt that doesn't combine pectins or fillers (check ingredients listed on carton), as these prevent it from draining properly. Submitted By BOB SHIELLS On 07-05-95