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2 (8-ounce) containers plain yogurt, drained in a fine sieve set over a bowl, covered and chilled, for 6 hours
1 pound cucumber, peeled, seeded, and chopped fine
2 teaspoons finely chopped fresh dill plus dill sprigs for garnish
3 garlic cloves, minced
1 tablespoon extra virgin olive oil
1 tablespoon fresh lemon juice
Pita loaves, cut into wedges, as an accompaniment
In a bowl stir together the drained yogurt, the cucumbers, squeezed dry between paper towels, the chopped dill, the garlic, the oil, the lemon juice, and salt to taste. Let the dip stand, covered and chilled, for at least 2 hours and up to 8 hours to allow the flavors to develop. Stir the dip, garnish it with the dill sprigs, and serve it with the pita wedges.
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Other Recipes from this Episode
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