Yield: 2 cup(s)
|2 cups||Plain yogurt *|
|2 cloves||Garlic, minced|
|2 tablespoons||Fresh dill, finely chopped|
|1 tablespoon||White wine vinegar|
|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):
* 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