16 ounces low-fat plain yogurt
1 cucumber peeled, and finely chopped (OR seeded and grated)
1 Tbsp fresh dill
1 Tbsp fresh lemon juice
2 garlic cloves, minced
Salt and pepper to taste
Line a colander with a cheese cloth and place over a bowl. Add the yogurt. Cover with plastic wrap. Refrigerate and drain overnight.
Place cucumber in a mesh strainer and drain for at least 1-2 hours.
Mix yogurt, cucumber, dill, lemon juice, garlic, salt and pepper in a bowl. Refrigerate for flavors to blend, about 2 or 3 hours.
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