Tzatzikicomments (28) July 20th, 2010
Makes about 3 cups
2 cups Greek yogurt, drained
1 large cucumber, peeled and grated or chopped fine
3 large cloves garlic, pressed or minced
2 tablespoons chopped fresh dill, optional
About 1 tablespoon lemon juice or red wine vinegar
Salt and freshly ground pepper
Drain the yogurt in a colander or large sieve lined with cheesecloth for at least a few hours or overnight. Drain the grated or chopped cucumber for 30 minutes or so; press on the cukes to release the juices.
In a bowl combine the yogurt, cucumbers, garlic, dill, and lemon juice. Season lightly with salt and pepper. Combine well and taste for seasoning. Refrigerate for about an hour before serving; will hold in the fridge for about 48 hours.
posted in: dill, cucumber, appetizer