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Ingredients
- 2 pkt plain yogurt - (8 ounce ea)
- 1 lb cucumber peeled, seeded, and minced fine
- 2 tsp finely-minced fresh dill plus dill sprigs for garnish
- 3 x garlic cloves chopped
- 1 Tbsp. extra-virgin extra virgin olive oil
- 1 Tbsp. fresh lemon juice Salt to taste Pita loaves cut into wedges, as an accompaniment
Directions
- Drain the yogurt in a fine sieve set over a bowl, covered and chilled, for 6 hrs.
- In a bowl stir together the liquid removed yogurt, the cucumbers, squeezed dry between paper towels, the minced dill, the garlic, the oil, the lemon juice, and salt to taste. Let the dip stand, covered and chilled, for at least 2 hrs and up to 8 hrs to allow the flavors to develop.
- Stir the dip, garnish it with the dill sprigs, and serve it with the pita wedges.
- This recipe yields about 2 c..
- Yield: 2 c.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 806g | |
| Calories 448 | |
| Calories from Fat 254 | 57% |
| Total Fat 28.83g | 36% |
| Saturated Fat 11.44g | 46% |
| Trans Fat 0.0g | |
| Cholesterol 59mg | 20% |
| Sodium 217mg | 9% |
| Potassium 1187mg | 34% |
| Total Carbs 30.91g | 8% |
| Dietary Fiber 2.5g | 8% |
| Sugars 25.8g | 17% |
| Protein 18.21g | 29% |
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