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"Good bread is the most fundamentally satisfying of all foods; good bread with fresh butter, the greatest of feasts!"--James Beard

Cucumber - Yogurt Dip Recipe

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This recipe for Cucumber - Yogurt Dip is from Our Family Favorites of Generations Past & Present, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 1/2 cups Greek Yogurt or Yogurt Cheese (see below)
3 Tbsp chopped fresh dill
2 Tbsp chopped fresh mint
2 Tbsp chopped fresh chives
1 Tbsp lemon juice
1 to 2 minced garlic cloves
1/2 tsp salt
1/2 seedless English cucumber, chopped (about 2 cups)
Salt & Pepper
Fresh Dill sprig

Asst'd veggie dippers: zucchini, baby carrots, green beans, sm radishes.
Directions:
Directions:
In a large bowl stir together yogurt, dill, mint, chives, juice, garlic and salt. Let stand 15 minutes or refrigerate up to 12 hours.

Before serving stir in cucumber. Season with salt & pepper. Top with dill sprig. Swereve with assorted veggies.

YOGURT CHEESE: Suspend a small colander over a bowl. Line colander with 3 layers of cheesecloth or paper coffee filters. Spoon in 2 cups of yogurt (use a yogurt without gums, gelatin or fillers to ensure the whey and curd seperate.)Cover with plastic wrap ; refrigerate at least 24 hours. Discard liquid.
Number Of Servings:
Number Of Servings:
About 3 Cups

 

 

 

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