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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
Submitted by lion90
A cool tangy dip. Serve with pita bread.
Cal: 42 Fat: 3g Carbs: 2g Protein: 1g Fiber: 0g
Original recipe serves 12
½ 2x 3x Reset
Ingredients (serves 12)
Directions
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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