This refreshing cucumber yogurt dip can be served as part of the traditional Mezze, but it's also perfect as a sauce for poached salmon or other cold seafood. Be sure to look for Greek yogurt. It's thick, rich, and predrained. Plain yogurt can be substituted; see note below.
Oxmoor House JUNE 2007
Press grated cucumber between layers of paper towels to remove excess moisture. Stir together cucumber, yogurt, and remaining ingredients. Cover and refrigerate up to 5 days.
Note: To drain plain yogurt, line a sieve with a double thickness of cheesecloth; set sieve over a bowl. Spoon yogurt into sieve, and let drain in refrigerator at least 3 hours.
Go to full version of