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fresh cucumber dip
garlic and cucumber dip, |
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2 large cucumbers
1 pint of natural yogurt
3 garlic gloves peeled and finely grated
1 tablespoon of dill
1 tablespoon of extra virgin olive oil
salt and pepper to season
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take a clean kitchen cloth, (the blue jay clothes work best), and place over a bowl. next, take the cucumbers and using a course grater, grate them into the cloth over the bowl. after you have grated them, take the edges of the cloth and make a bundle with the grated cucumber inside and squeeze all of the water out until all you have in the cloth is the pulp of the cucmber. throw the water away. pour the natural yogurt into the empty bowl and mix the cucumber into it, now add the garlic, the extra virgin olive oil and the dill. add salt and pepper to taste and stir until the ingredients are evenly mixed. cover the bowl and place in the refrigerator for 3 hours before serving. serve with a variety of chopped raw vegatables like carrot, peppers and celery or tortillas and breadsticks.this dip is also great for bbq and partys, and is great for lamb.keep in the refrigerator for 3 days or can be frozen for 1 month.
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Preparation Time: 20 min |
Serves: 20+ |
| Recipe Origin: Greece |
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Submitted by: |
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sally
United Kingdom |
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| This recipe has been viewed 2619 times. |
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