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Cucumber Yogurt Dip  (Not yet rated)

A cool tangy dip. Serve with pita bread.

Cal: 42 Fat: 3g Carbs: 2g Protein: 1g Fiber: 0g
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Original recipe serves 12
½ 2x 3x Reset


Note: This adjusts ingredient amounts but not amounts mentioned in the Directions.

Ingredients (serves 12)

  • 2 tablespoons olive oil
  • 12 ounces yogurt
  • 1 cucumber ; large, peeled, seeded and finely chopped
  • 2 tablespoons garlic ; minced
  • 1 tablespoon white vinegar
  • salt
  • black pepper
  • In My Kitchen

  • You will also need: cheesecloth


    Line a plastic sieve or colandar with a large coffee filter or cheesecloth. Place over a deep bowl. Put yogurt into the colandar, cover with wax paper and refrigerate for 24 hours or until liquid no longer drains from yogurt. Remove yogurt and place in a bowl. Discard liquid. Stir vinegar, oil garlic and chopped cucumber into yogurt. Season with salt and pepper to taste. Cover and refrigerate 1 hour before serving. Makes 12 servings.

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