Ingredient and Portion
Cucumber Yogurt Dip
Submit Recipe
1 regular cucumber, sliced very thinly
1 tablespoon salt
1 cup plain low-fat yogurt
1 clove garlic (minced or crushed)
Juice from half a lemon
1 teaspoon olive oil
1 paper towel or paper coffee filter
Serves: 4 to 5
1 tablespoon salt
1 cup plain low-fat yogurt
1 clove garlic (minced or crushed)
Juice from half a lemon
1 teaspoon olive oil
1 paper towel or paper coffee filter
Serves: 4 to 5
Method
1. Slice the cucumber very thinly and place in bowl with the salt, mixing gently to coat the slices with salt. Cover and set aside.
2. Line a colander with a paper towel or coffee filter, and add yogurt to drain.
3. Allow yogurt and cucumbers to stand in the refrigerator for 15 minutes.
4. Remove the cucumbers from the refrigerator and rinse off as much salt as possible from it.
5. Combine the rinsed and drained cucumbers, the drained yogurt and the rest of the ingredients in a bowl.
6. Serve it with pita bread.
2. Line a colander with a paper towel or coffee filter, and add yogurt to drain.
3. Allow yogurt and cucumbers to stand in the refrigerator for 15 minutes.
4. Remove the cucumbers from the refrigerator and rinse off as much salt as possible from it.
5. Combine the rinsed and drained cucumbers, the drained yogurt and the rest of the ingredients in a bowl.
6. Serve it with pita bread.
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