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6 servings
Ingredients:
1 (32 ounce) container plain yogurt2 cucumbers1 medium head garlic1/4 cup extra virgin olive oil3 tablespoons lemon juice1 teaspoon chopped fresh dill weed salt and pepper to taste
Instructions:
Place the yogurt in a large square of double cheesecloth. Tie the cheesecloth at the top and let any excess liquid drain for about 4 hours.Peel cucumbers; remove seeds with a spoon. Shred the cucumbers, then squeeze to drain excess liquid.Peel and mince garlic.In a medium-sized bowl, whisk together the olive oil, lemon juice, dill, salt and pepper. Add yogurt, cucumbers and garlic and stir until evenly combined. Refrigerate until ready to use.
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